This recipe is from my new favorite blog - the Joy of Clean Eating. I was looking for a way to use up leftover cooked chicken and found this Chicken and Stuffing Bake, which I modified only slightly.
About 0.75 to 1 pound cooked chicken (or turkey), cubed
2 cups cream of mushroom soup (NOT THE CANNED KIND, click link)
4 to 6 ounces swiss or gruyere cheese, shredded
6 slices whole grain bread, I use Ezekial brand, cubed
2 T organic butter from grass-fed cows, moo
1 stalk celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 T parsley, finely chopped
1 tsp salt free poultry seasoning
1/2 tsp sea salt
Black pepper to taste
1 cup broth (chicken or vegetarian)
A little olive oil (about 2 T)
First toast your cubed bread (in oven on a baking dish at 300 for 20-25 minutes or in a toaster oven, your preference). When done, you'll want to change the temperature of the oven to 350 degrees. Meanwhile, in a large skillet saute celery and onion in the olive oil and butter. When onion is clear, about five minutes, add the garlic and saute another minute. Add the parsley, poultry seasoning, salt and pepper. Stir to combine. Add the broth, boil, then reduce heat and simmer about a minute or two. Turn off the heat and fold in the bread cubes.
In a 9x13 dish, layer chicken then sprinkle cheese then pour the soup and then spoon the "stuffing" over top and spread evenly. Cover with foil and bake uncovered 15-20 minutes.
Comments: This serves about four to six and if you had leftover turkey or chicken and cream of mushroom soup already made and frozen in the refrigerator, this would be a super easy, super fast dish. As it is, with all the cutting and chopping I think this took me an hour to make, plus cook time, but I also made the cream of mushroom soup too. This serves four to six and we all really liked it, especially my husband. My brother in law was over and ate with us and he said he liked it too. It is a nice, warm comfort food.