MONDAY RECIPE POST - CHICKEN AND STUFFING CASSEROLE - 8 SERVINGS

(Not the greatest photos but it tasted very yummy.)

A rainy, chilly day and what to have for dinner?  This recipe is perfect comfort food.  I remember trying it years ago, at least something very similar.  This came from The Kitchen Magpie hosted by Karlynn.  If you are interested, the original recipe is at this link. I always recommend visiting websites, not only for the great photos, but also for the many tips provides.  That and the fact that there are other great recipes.

Chicken and Stuffing Casserole - 8 servings

Calories per serving: 153

3 cups cooked chicken cubed (Rotisserie or left over) 

1 can cream of chicken soup

1 can cream of celery soup

1 box stuffing mix (or make your own homemade favorite)

2½ cups mixed frozen vegetables (defrosted and drained of any liquid)

Preheat oven to 400°. Grease a 9×13 pan.

Prepare the stuffing mix as per the package directions. Set aside.

In a separate bowl add the chicken, cream of chicken soup, cream of celery soup, and stir well to combine.

Add the vegetables to the chicken mix and stir gently.

Pour the chicken and vegetable mix into the greased 9×13 pan. Top with the stuffing mixture.

Bake 25-30 minutes or until bubbly and topping is browned.

Let cool for 10 minutes before serving. Top with parsley for garnish.

For those who don't like using canned soups because of high sodium, etc., I have included substitutions below and links provided in titles.

Copycat Cream of Celery Soup 

4 servings

Calories: 148kcal

Author: Stephanie Manley

2 tablespoons butter

2 tablespoons chopped onion

1/4 teaspoon salt

2 cups chopped celery

2 tablespoons flour

2 cups whole milk

In a medium-sized saucepan over medium heat combine butter and chopped onion. Cook until onion becomes translucent. Add 1/4 teaspoon of salt to the onions when cooking them. Add 2 cups chopped celery to the onions and stir for a moment or two. Add 2 tablespoons of flour to the pot and cook for about a minute. Cook the flour until it becomes fragrant like pie crust. 

Add about 1/2 cup of milk to the pot and stir until the soup begins to thicken. Then add another 1/2 of milk and stir until the soup begins to thicken. Add the remaining milk in 1/2 cups increments until all of the milk is used. Turn the soup down to low, and simmer for about 15 minutes or until the celery becomes soft and tender. You may want to garnish the soup with some chopped celery, or even croutons when you are ready to serve.

"You can make this soup in about 25 minutes. 

Easy to make and so much healthier than anything you can find in a can, this creamy celery soup will take your tuna noodle casserole or scalloped potatoes to the next level. The next time you need cream of celery soup for your favorite recipe, skip the trip to the store and try this recipe instead!"

(I have not tried these yet but they sound very good and will make them at some point.)

"Want to make a vegan cream of celery soup?

Swap out the butter for your favorite butter substitute, and swap out the whole milk for unflavored almond milk or cashew milk.

Serve it immediately with hot bread and butter (or add to casserole when ready).

Serve as a first course instead of a salad for dinner.

Cut the fat and calories. Make a healthy celery soup by switching to low-fat milk and margarine.

Make it a meal. Serve with croutons and bacon bits to turn the creamy celery soup into a light dinner, meatless Monday.

How to Store and Reheat

You will want to serve any leftover portions in an air-tight container in the refrigerator. They will last 3 to 5 days. I recommend heating it up in a saucepan on the stovetop over medium heat. You may need to add a bit of milk as the soup can become thick when left in the refrigerator.

This soup freezes well. So you can freeze any leftover portions in an air-tight container or vacuum-sealed bag in the freezer. This will last in your freezer for up to three months. When you want to reheat the frozen soup, I recommend thawing completely and then heating up the soup in a pan on the stovetop.

I hope you give this recipe a try! I think you will be amazed at the great flavor, I bet you will think this is the best cream of celery soup recipe."

 

Cream of Chicken Soup Substitute by Lauren Allen

1 cup milk, cold

2 Tablespoons cornstarch

1 1/2 Tablespoons butter

1 teaspoon chicken bouillon paste , or one cube

1/2 teaspoon salt

⅛ freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

⅛ teaspoon dried parsley flakes

In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.

Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.

Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

Notes

*Makes the equivalent of one (10.75 oz) can.

Make Ahead Instructions: This recipe is so easy to make ahead for an even faster dinner. Make the recipe as directed, and keep in an airtight container in the fridge for up to a week.

Freezing Instructions: The texture may change a little bit through the freezing/thawing process. Store in a freezer safe container in the freezer for up to 3 months. Let thaw completely in the fridge before using in a recipe.

Variations:

Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.

Cream of Celery: Stir in ½ cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.

Cream of Broccoli: Stir in ½ cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.

Add Chicken: Stir in chopped cooked chicken at the end, if desired.

Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.

I didn't change anything from my recipe.  Our veggie combination was carrots and peas.  It was excellent and my dear other half wants it again this week.  We had lefovers for other meals.  

I served it with a fresh spinach salad, with the following added.  All very simple.

Fresh spinach

Grape Tomatoes

A few Mozzarella cheese balls, the small kind, or diced regular 

Sprinkled with a few chopped walnuts over the salad

For my dressing I put a dash of low sodium soy sauce mixed with a teaspoon of sesame oil.

That's it!  Thanks for looking and