Cluckingham Palace Casserole

Cluckingham Palace Casserole: Chicken & Sage Stuffing Bliss

Ever get that craving for something seriously comforting? Honestly, sometimes only proper comfort food casserole will do, you know? That's where this Chicken and Stuffing Casserole , lovingly called 'Cluckingham Palace' in my kitchen, comes in.

This beaut is a Creamy Chicken Stuffing Casserole . It's basically a hug in a dish, filled with juicy chicken and savory stuffing.

It’s also got some creamy sauce. We’re talking Chicken and Sage Stuffing Bake that is perfect for a weeknight when you want some Easy Chicken Casserole Recipe .

The Story Behind This Stuffing Casserole

Although it tastes like it came from Buckingham Palace, this Chicken and Stuffing Casserole has humble origins. This dish is inspired by classic American comfort food.

It's simple enough for anyone to whip up, even after a long day. This Homemade Chicken Casserole will feed six hungry bellies, and it does not take long to make it.

Prep is about 20 minutes, and baking is 35.

Why You'll Absolutely Love This Recipe

Honestly, the best part is how utterly satisfying this is. It’s packed with protein from the chicken, making it a filling Weeknight Chicken Dinner .

Perfect when you want something hearty. Plus, it’s a brilliant way to use Leftover Chicken Casserole , reducing food waste.

Let's dive into the good stuff, shall we?

Quick Peek at the Ingredients

So, what are we throwing into this masterpiece? We've got:

• Chicken breast, all cubed and ready to go.
• Onion, celery, and garlic, for that flavor bomb base.
• Bread, for that delicious stuffing.
• And of course, butter, flour, milk, and chicken broth to get that creamy sauce spot on.

Ready to get cooking?

Cluckingham Palace Casserole Recipe Card

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:6 servings

Ingredients:

• 2 tablespoons (30 ml) olive oil
• 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium yellow onion, chopped (approx. 1 cup or 150g)
• 2 stalks celery, chopped (approx. 1 cup or 100g)
• 2 cloves garlic, minced (approx. 1 teaspoon or 5g)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 4 tablespoons (57g) unsalted butter
• 4 tablespoons (32g) all-purpose flour
• 2 cups (473 ml) chicken broth, low sodium
• 1 cup (236 ml) milk (whole or 2%)
• 1/4 cup (59 ml) heavy cream (optional, for extra richness)
• 6 cups (approx. 150g) cubed bread, such as sourdough or baguette, dried
• 1/2 cup (118 ml) chicken broth (additional, for moisturizing stuffing if needed)
• 1/2 cup (50g) chopped fresh parsley
• 1/4 cup (about 10g) chopped fresh sage
• 1/4 cup (57g) melted butter

Instructions:

• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Season with thyme, salt, and pepper. Set aside.
• In the same skillet, sauté onion and celery until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
• Melt butter in the skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth until smooth. Add milk and heavy cream (if using) and simmer until thickened, about 3-5 minutes.
• In a large bowl, combine cubed bread, fresh parsley, sage, and melted butter. Moisten with chicken broth if needed, until evenly moist but not soggy.
• Spread the stuffing evenly in the bottom of the baking dish. Top with the cooked chicken and sautéed vegetables. Pour the creamy sauce over the chicken and stuffing.
• Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
• Let stand for 5-10 minutes before serving.

Nutrition Facts

Calories:450-550

Fat:20-30g

Recipe Info

Category:Main Course

Cuisine:American

Ingredients & Equipment: Cluckingham Palace Casserole Edition

Let's talk ingredients, yeah? Don't worry, it's not rocket science. This Chicken and Stuffing Casserole , or "Cluckingham Palace" as I like to call it, is proper simple.

Plus, who doesn’t love a good Stuffing Casserole ? I know I do!

Main Ingredients: The Royal Court

• Chicken: 1.5 pounds (680g) boneless, skinless chicken breasts. Honestly, fresh is best here. Look for chicken that's firm and pink, not greyish.
• Olive Oil: 2 tablespoons (30 ml) to get those lovely chicken bits browned.
• Onion: 1 medium , chopped. About 1 cup (150g) . Go for a yellow onion for that classic flavour.
• Celery: 2 stalks , chopped. Around 1 cup (100g) . Gotta have that celery for that savoury flavour, it's a must.
• Garlic: 2 cloves , minced. Roughly 1 teaspoon (5g) . Because garlic makes everything better, innit?
• Thyme: 1/2 teaspoon dried. It gives a warm taste to the chicken.
• Pepper & Salt: 1/4 teaspoon pepper, 1/2 teaspoon salt, or to taste. Seasoning is key, my friends.

For the Creamy Sauce:

• Butter: 4 tablespoons (57g) unsalted. Proper butter, none of that spread stuff.
• Flour: 4 tablespoons (32g) all-purpose. This thickens your sauce.
• Chicken Broth: 2 cups (473 ml) low sodium. You don't want a super salty bake.
• Milk: 1 cup (236 ml) whole or 2%. Makes it nice and creamy.
• Heavy Cream: 1/4 cup (59 ml) (optional). Go on, treat yourself!

For the Stuffing:

• Cubed Bread: 6 cups (approx. 150g) , dried. Day-old sourdough or baguette are top-notch. Or use a prepared stuffing mix, I won't judge!
• Chicken Broth: 1/2 cup (118 ml) additional, for moisturizing the stuffing. Don't go soaking, just moistening!
• Parsley: 1/2 cup (50g) , chopped fresh. It looks great and it tastes even better.
• Sage: 1/4 cup (about 10g) , chopped fresh. Fresh sage is essential for a Chicken and Sage Stuffing Bake .
• Butter: 1/4 cup (57g) melted. Makes everything taste better.

Seasoning Notes: Flavour Fit for Royalty

Thyme, parsley, and especially sage are the kings and queens here. This is a Comfort Food Casserole , so don't skimp on the herbs! For a bit of extra oomph , add a pinch of nutmeg to the creamy sauce.

Can't find fresh sage? Dried will do in a pinch, but use half the amount. Try these spices for your Homemade Chicken Casserole !

Equipment Needed: Your Kitchen Arsenal

You don't need fancy equipment to make this Easy Chicken Casserole Recipe , just a few essentials:

• Large skillet or Dutch oven. This is for cooking the chicken and veggies.
• 9x13 inch baking dish. For baking your Chicken and Stuffing Casserole , obviously.
• Mixing bowls.
• Whisk. For a smooth sauce.
• Measuring cups and spoons.
• Cutting board and Chef's knife. For chopping.

No Dutch oven? A large pot will work just fine. Don’t have a whisk? A fork will do. This Weeknight Chicken Dinner is all about making it work with what you've got.

Now go forth and create your own "Cluckingham Palace"!

Cluckingham Palace Casserole: Chicken & Sage Stuffing Bliss

This comforting Chicken and Stuffing Casserole , affectionately nicknamed 'Cluckingham Palace', is a hearty and flavourful dish. It is perfect for weeknight chicken dinner or potlucks.

It combines tender, juicy chicken with a savory sage-infused stuffing. All baked together in a creamy sauce for a truly satisfying meal.

While inspired by classic American comfort food casserole , this recipe adds a touch of elegance. It also adds a touch of elegance with its balanced flavors and easy preparation.

Easy Chicken Casserole Recipe ready? Let's get going!

Prep Steps: Ready, Steady, Chop!

First, the mise en place . Honestly, it’s just a fancy way of saying "get your stuff together beforehand". Chop 1 medium yellow onion (approx.

1 cup), 2 stalks of celery (approx. 1 cup), and mince 2 cloves of garlic . Cube 6 cups of bread – sourdough works a treat.

Chop up 1/2 cup of fresh parsley and 1/4 cup of fresh sage . Get your 1.5 pounds of chicken breasts diced into 1-inch cubes.

You can also grab the ready to use stuffing mix if you're short on time.

Organisation is your friend! I like to line everything up in little bowls – feels like I'm on a cooking show, haha! Safety-wise, watch those fingers when chopping.

No one wants a casserole with added "finger bits," yikes!

Step-by-Step to Casserole Glory

1. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned and the internal temperature reaches 165° F ( 74° C) . Season with 1/2 teaspoon of dried thyme , 1/4 teaspoon of black pepper , and 1/2 teaspoon of salt . Set aside.
2. Sauté Veggies: In the same skillet, sauté the onion and celery until softened, about 5- 7 minutes . Add the minced garlic and cook for another 1 minute until fragrant.
3. Make the Sauce: Melt 4 tablespoons of butter in the skillet. Whisk in 4 tablespoons of flour and cook for 1 minute . Gradually whisk in 2 cups of chicken broth until smooth. Add 1 cup of milk and 1/4 cup of heavy cream (optional) and simmer until thickened, about 3- 5 minutes .
4. Prep the Stuffing: In a large bowl, combine the bread cubes with parsley, sage, and 1/4 cup of melted butter . Moisten with extra 1/2 cup of chicken broth if needed – you want it moist, not soggy.
5. Assemble and Bake: Spread the stuffing in a 9x13 inch baking dish . Top with the cooked chicken and sautéed veggies. Pour the creamy sauce over the top. Bake in a preheated oven at 375° F ( 190° C) for 30- 35 minutes , or until golden brown and bubbly.
6. Rest: Let it stand for 5- 10 minutes before serving. This allows it to set slightly.

Pro Tips for a Next-Level Bake

Want to take your Chicken and Sage Stuffing Bake to the next level? Before adding the stuffing, toast the bread cubes for extra texture – honestly, it makes a big difference.

A common mistake? Overcooking the chicken, keep an eye and use a thermometer!. You can even make the creamy sauce a day ahead.

Store it in the fridge, then just reheat it when you are ready to assemble your Creamy Chicken Stuffing Casserole .

Sorted!. You know? This Homemade Chicken Casserole is just the business.

Honestly, I reckon Leftover Chicken Casserole could also be good by replacing the fresh chicken with left overs, so that you have a quicker solution. Give it a whirl!

Recipe Notes for Cluckingham Palace Casserole

Right then, before you dive into this Chicken and Stuffing Casserole recipe, let's have a chinwag about a few bits and bobs to make sure it turns out spiffing.

Honestly, these are the things I've learned over the years making this Comfort Food Casserole . You know, the sort of things that just come with a bit of practice.

Serving Suggestions: Fit for a King (or Queen!)

Presentation matters, yeah? For plating this Chicken and Sage Stuffing Bake , think rustic charm. A dollop of cranberry sauce on the side adds a festive touch.

Fancy a bit of green? Steamed green beans or a crisp green salad are brilliant. Or even Green Bean Casserole.

A glass of chilled Chardonnay complements the creamy sauce beautifully. It transforms this Easy Chicken Casserole Recipe into something really special.

Storage Tips: Keepin' it Fresh

If you've got leftovers (unlikely, but hey!), refrigerate them in an airtight container. They'll be good for about 3-4 days .

Freezing is an option, too! Wrap individual portions tightly in cling film before popping them in a freezer bag. This is great for a Leftover Chicken Casserole .

They'll keep for up to 2 months . Reheating? Oven's best! Cover with foil and bake at 350° F ( 175° C) until heated through.

Microwave works in a pinch, but it can get a bit soggy, yeah?

Variations: Tweak It 'Til You Love It

Fancy a Creamy Chicken Stuffing Casserole but watching the waistline? Use low-fat milk and skip the heavy cream. Want a Homemade Chicken Casserole with a seasonal twist? Swap the sage for rosemary in the winter or basil in the summer.

For a Stuffing Casserole , throw in some mushrooms with the onions and celery for an earthy depth.

Nutrition Basics: The Good Stuff

This Chicken And Stuffing Casserole is packed with protein from the chicken, which is great for muscle building. It also provides carbs for energy.

However, like all comfort food, it's best enjoyed in moderation, yeah?

Honestly, this Weeknight Chicken Dinner is all about getting a warm, comforting meal on the table with minimum fuss. I'm confident you'll nail it.

Give it a go and let me know what you think! And remember, cooking should be fun, so don't be afraid to experiment! Cheers!