Southern Chicken Casserole
A chicken casserole with a savory chicken base and a distinct stuffing-like topping is suitable for family dinners or potlucks.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 325 F.
-
In a large pot, combine chicken, water, parsley, celery, half of the onions, and thyme; cook covered over medium heat for 1 hour 15 minutes until tender.
-
Drain the chicken, reserving the stock. Once cool, skin, bone, and chop the chicken, then strain the stock.
-
Spread corn and green beans in a buttered 9x13-inch baking pan, then arrange the chopped chicken over them.
-
In a medium saucepan, combine cornstarch with the reserved stock; bring to a boil, stirring constantly, until thickened. Pour this sauce over the chicken.
-
Melt butter in a small saucepan, then sauté the remaining 1/2 cup onions until soft.
-
In a bowl, toss breadcrumbs with the sautéed onions, melted butter, beaten egg, sage, and pepper.
-
Sprinkle the breadcrumb mixture over the casserole and bake for 25 minutes, or until bubbly and browned.