Savory Chicken and Stuffing Casserole

Rotisserie chicken and sage-flavored sausage are baked with toasted French bread, corn bread, and buttery round crackers creating a warm casserole for chilly evenings.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 538 Calories

Ingredients

• 2 eggs, beaten
• 2 cups diced celery
• 1 large onion, diced
• 2 tablespoons minced garlic
• 1 sleeve buttery round crackers (such as Ritz®), crushed
• 3 cups chicken broth, or as needed
• 1 (8 ounce) loaf soft French bread, cut into cubes
• 1 pound pork sausage with sage
• 1 (9x9 inch) pan cornbread, crumbled
• 1 (10.5 ounce) can cream of chicken soup
• 1 rotisserie chicken, boned and shredded
• ¼ cup crushed buttery round crackers (such as Ritz®), or as needed
• 1 tablespoon melted butter, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Spread French bread cubes onto a baking sheet.

Step 2

Bake bread cubes in the preheated oven until bread is toasted, 10 to 15 minutes.

Step 3

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon; reserve drippings in the skillet.

Step 4

Cook and stir celery, onion, and garlic in the skillet with sausage drippings over medium heat until vegetables are soft, 5 to 10 minutes.

Step 5

Put crumbled corn bread in a large bowl; add bread cubes, celery mixture, sausage, cream of chicken soup, shredded chicken, 1 sleeve crushed buttery round crackers, and eggs. Stir well. Pour in enough chicken broth to make mixture extremely moist. Spoon mixture into the prepared casserole dish. Sprinkle 1/4 cup crushed buttery round crackers over casserole; drizzle with melted butter.

Step 6

Bake in the preheated oven until cooked through and topping is lightly browned, about 45 minutes.