Sourdough Chicken Casserole Recipes

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ROAST CHICKEN WITH SOURDOUGH STUFFING

Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 9



Roast Chicken with Sourdough Stuffing image

Steps:

  • Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
  • Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced small
1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
1/2 to 2/3 cup chicken broth
Salt and pepper
1 chicken (about 5 pounds)

CHICKEN AND BROCCOLI COBBLER

Sourdough cubes make a crunchy topping for this comforting cobbler of chicken and broccoli - an easy casserole dinner recipe for Thanksgiving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9



Chicken and Broccoli Cobbler image

Steps:

  • Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
  • In medium bowl, drizzle melted butter over bread cubes. Sprinkle with cheese; toss well.
  • In large bowl, mix remaining ingredients. Spoon chicken mixture into casserole; top with bread cube mixture.
  • Bake uncovered 30 minutes or until bubbly and topping is lightly browned.

Nutrition Facts : Calories 680, Carbohydrate 32 g, Fat 5 1/2, Fiber 3 g, Protein 48 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1130 mg

1/4 cup butter, melted
3 cups cubed sourdough bread
1/2 cup grated Parmesan cheese
3 cups small fresh broccoli florets
3 cups chopped cooked chicken
1/2 cup chopped drained roasted red bell peppers (from a jar)
1 container (10 oz) refrigerated Alfredo pasta sauce
1/2 cup sour cream
2 tablespoons dry sherry

SOURDOUGH CHICKEN CASSEROLE

I got this recipe when I lived in California several years ago. I can't remember the source but it is not my original recipe. My late husband loved this dish and I hope you will, too.

Provided by Kathie Carr

Categories     Casseroles

Time 45m

Number Of Ingredients 12



Sourdough Chicken Casserole image

Steps:

  • 1. In a medium bowl mix bread cubes, 1/4 melted cup butter, cheese, and parsley. Set aside.
  • 2. In a large skillet saute onions (stirring most of the time) in remaining butter for about 15 minutes or until caramelized and dark golden brown. Preheat oven to 400 degrees. Add mushrooms to onions and cook for 5 minutes, stirring. Add remaining ingredients and continue to cook for another 5 minutes. Mixture should be hot and bubbly.
  • 3. Pour hot mixture into a buttered 9 inch square pan or casserole dish. Top casserole with reserved sourdough bread cubes. Bake, uncovered, for 15-20 minutes or until golden brown and heated throughout.

4 c sourdough bread cubes
1/4 c plus 2 tablespoons melted butter, divided
1/3 c grated parmesan cheese
2 Tbsp chopped fresh parsley
2 medium sweet onions, sliced
1 pkg (8 ounces) sliced fresh mushrooms
1 c white wine
1 can(s) (10 3/4 ounces) condensed cream of mushroom soup
1/2 c roasted red peppers, chopped
3 c shredded cooked chicken
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

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