Casseroles never photograph well, unless they are whole. But, boy do they taste great. I think it is the whole comfort food thing that we are all seeking right now. My entire family has been fighting a cold for about two weeks now. No one has been horribly sick but everyone is just feeling blah. The change of seasons and with it starting to get dark earlier also mean less sunshine for us all. We are seeking the creamy, gooey goodness of homemade casseroles.
I love casseroles because I can make it in my “free” time and bake them 30-60 minutes before we are ready for dinner. This casserole can be made the night before or the morning of the day you wish to serve it. Wrap it in plastic wrap and let it sit in your refrigerator until you are ready to bake it. Remove the plastic wrap and add 10-15 minutes to the baking time. Dinner is ready when you want it but you decide when to make it.
Everyone really liked this dish and both kids asked for cranberry sauce to put over the top. It reminded them of Thanksgiving without the mashed potatoes and turkey.
I used a boxed corned bread stuffing mix for this casserole but it is super easy to also make your own and let it bake on top of the chicken mixture. You could add your own seasonings and make it your own. I highly suggest if you are using boxed stuffing that you do not add more salt until after baking as I always think boxed stuffing is too salty.
This can also be made with gluten-free stuffing to make the entire dish gluten-free!
I served this with a green side salad and carrots.
- 1/2 cup half and half (I used fat-free and it was fine)
- 1 cup sour cream
- 2 cups chopped chicken, fully cooked (I used leftover roasted chicken breasts and thighs)
- 2 (15 oz) cans cut green beans, drained
- 1 box corn bread stuffing or 4 cups homemade stuffing
- 2 cups sharp cheddar cheese, shredded
- Cook boxed stuffing or regular stuffing according to package directions.
- Preheat oven to 350 degrees and spray a 13 x 9 casserole dish with non-stick spray.
- In a large bowl mix half and half and sour cream together until well mixed. Add beans, chicken, and 2 cups of cheese to the sour cream mixture and stir well.
- Pour mixture into casserole dish and top with stuffing mix.
- Bake for 20-25 minutes until bubbly and stuffing is golden.
- Remove from oven and allow to rest for 5 minutes before serving.