Thanksgiving Casserole
Chicken is smothered in a creamy, cheesy sauce and covered in savory stuffing.
Ingredients
- 1 lb chicken thighs or chicken breasts When I use chicken breasts, I like to slice the breasts horizontally so they're thin and each piece has the perfect ratio of chicken to sauce/stuffing.
- 6 pieces Swiss cheese
- 2 10.5 oz cans cream of chicken or cream of mushroom soup To make this recipe gluten free, I use Pacific Foods soups
- ΒΌ cup white wine or white cooking wine
- 6 oz box Stovetop Stuffing To make this dish gluten free use Alexia Gluten Free Savory Stuffing. Mix the stuffing with the spice packet before adding it to the casserole.
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a glass casserole dish with cooking spray.
- Arrange the chicken on the bottom of the dish.
- Cover the chicken with an even layer of the cheese slices. The 6 slices should just about cover the entire casserole dish.
- Mix the soup with the wine and spread it over the cheese slices, covering the entire casserole dish.
- Layer the stuffing over the top of the soup mixture and press it firming into the soup mixture. If you're using Alexia stuffing, mix the stuffing and the spice packet prior to adding it to the casserole.
- Pour the melted butter over the top of the casserole.
- Cover with foil and bake for 1 hour.
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