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Chicken Wild Rice Stuffing Casserole

Chicken Wild Rice Stuffing Casserole

This stuffing casserole only calls for 10 simple ingredients. It's like Thanksgiving in a dish!

Course Main Course, Side Dish
Cuisine American
Keyword Chicken, Dressing, Poultry, Stuffing, Thanksgiving
Prep Time 20 minutes
Cook Time 35 minutes
Cooling time 10 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 560 kcal
Author Erica Kastner

Ingredients

  • 7 cups cubed sourdough bread (see note)
  • 8 tablespoons grass-fed butter
  • 1 yellow onion, finely chopped
  • 2 stalks celery, thinly sliced
  • 2 teaspoons dried sage
  • 1/2 teaspoon dried rosemary
  • 1 1/2 cups homemade chicken broth (see note)
  • 2 large eggs
  • 4 cups cooked cubed chicken
  • 1 1/2 cups cooked wild rice

Instructions

  1. Preheat oven to 350 degrees F. Place bread cubes on 2 rimmed baking sheets. Bake in preheated oven for 15, stirring once. Remove from oven and place in a large bowl to cool.

  2. Meanwhile, as the bread is toasting, melt the butter in a large skillet over medium heat. Add the onion and celery. Cover and cook until tender, 15 minutes. Add the sage and rosemary and cook for 2 more minutes. Scrape everything in the skillet over the bread cubes in the bowl.

  3. In a small bowl, whisk together the chicken broth and eggs. Pour over the bread mixture and mix until well combined. Add the chicken and wild rice. Season to taste with salt and pepper (I used 2 teaspoons of salt - see note) and stir well to combine.

  4. Scrape everything into a 13x9-inch baking dish. Bake, uncovered, in preheated oven for 25-35 minutes, or until the bread has absorbed the broth. Cool 10 minutes before serving.

Recipe Notes

*You can use non-sourdough bread instead of the suggested sourdough if you prefer (or if it's what you have on hand). This could be a great way to use up leftover dinner rolls from Thanksgiving!

* Here is my recipe for Homemade Chicken Broth.

*The amount of salt you need will depend on how salty your chicken broth is. I used homemade, so 2 teaspoons of salt was about right. If you use store-bought broth, you might want to decrease that amount unless you like a really salty dish. :)