Or as we call it, Chicken Garden Salad. It is neither salad nor stuffing, but a casserole. For some reason, my in-laws struggled with accepting this until I expanded the title.
Ingredients
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups grilled chicken, chopped
2 cups shredded cheese
1/2 stick butter
1 cup condensed chicken broth
1 cup whole milk
1 bag herb seasoned stuffing
1/2 cup flour
Recipe
1. Puree the carrots, celery, and onions in a food processor.
2. Melt butter in large pot.
3. Cook puree in butter until tender.
4. Add in flour and mix thoroughly.
5. Mix in broth and milk thoroughly.
6. Mix in chicken and stuffing. Continue to mix until all the moisture is absorbed and stuffing is soft.
7. Spoon into casserole dish and bake for 35 minutes at 350 degrees.
8. Spread shredded cheese on top and bake for another 5-10 minutes.
The recipe calls for 2 cups of cheese, but I used 2 of mozzarella and 2 of sharp cheddar. Of course I may be a cheese fiend in a family of cheese fiends.
Ingredients
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups grilled chicken, chopped
2 cups shredded cheese
1/2 stick butter
1 cup condensed chicken broth
1 cup whole milk
1 bag herb seasoned stuffing
1/2 cup flour
Recipe
1. Puree the carrots, celery, and onions in a food processor.
2. Melt butter in large pot.
3. Cook puree in butter until tender.
4. Add in flour and mix thoroughly.
5. Mix in broth and milk thoroughly.
6. Mix in chicken and stuffing. Continue to mix until all the moisture is absorbed and stuffing is soft.
7. Spoon into casserole dish and bake for 35 minutes at 350 degrees.
8. Spread shredded cheese on top and bake for another 5-10 minutes.
The recipe calls for 2 cups of cheese, but I used 2 of mozzarella and 2 of sharp cheddar. Of course I may be a cheese fiend in a family of cheese fiends.
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