Ingredients

The following ingredients have 4 Servings
  • 3 cups diced rotisserie chicken ((or any leftover baked, grilled, steamed, boiled chicken))
  • 3 cups frozen mixed vegetables ((thawed))
  • ⅓ cup sour cream
  • 6 oz stuffing mix
  • ¼ cup unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • ¼ cup all-purpose flour
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 1 tsp salt ((use less or more according to your taste))
  • 1 tbsp Worcestershire sauce
  • 1 cup whole milk
  • 1 cup chicken broth

Instruction

  • Preheat the oven to 400°F. Meanwhile, in a large saucepan, melt butter over medium-high heat. Cook the onion and celery until soft and translucent for 3-4 minutes, stirring frequently.
  • Add the flour, cook for 2 minutes or until it smells toasted, stirring constantly. Add the broth, milk, garlic powder, Worcestershire sauce, salt, and black pepper. Whisking constantly until the sauce is thickened (as thick as condensed soup, about 1¾ cup), about 5 minutes.Taste the sauce and adjust the seasoning with extra salt or black pepper if necessary. Remove the sauce from the heat then let it cool down at room temperature. Add the sour cream and mix until combined.
  • In a large bowl, mix the stuffing with 1¼ cup of hot water. Stir just until moistened then fluff the stuffing with a fork.
  • Spread the diced chicken into the bottom of a baking dish. Layer with mixed veggies then top with bechamel sauce. Spread the stuffing over sauce mixture layer then bake for 25 minutes or until lightly browned and bubbling.