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Friendsgiving Casserole
Total 2 hours (includes chilling time)
Active 55 mins
Makes 8 to 10 servings
Ingredients
    • 1 baguette torn into 1-inch pieces (about 6 cups)
    • 7 tablespoons unsalted butter
    • 1/2 cup minced yellow onion (1 medium)
    • 1/2 cup minced celery
    • 1 garlic clove, minced
    • 2 tablespoons all-purpose flour
    • 1 teaspoon garlic salt
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 1/2 cups heavy cream
    • 5 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
    • 1 cup sour cream
    • 2 cups chicken broth
    • Freshly cracked black pepper, for garnish
    • 3 green onions, minced (optional)
    • Chopped fresh parsley (optional)
    • Holiday Cranberry Sauce, for serving (recipe below)
  • Holiday Cranberry Sauce:
    • 3 cups fresh cranberries
    • 1 cup fresh orange juice
    • 1 cup sugar
    • 1 cinnamon stick
    • 1 tablespoon grated orange zest
Directions
  1. Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat.
  2. Increase the oven heat to 325°F.
  3. In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes.
  4. Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute. Add the garlic salt, salt, and pepper and slowly pour in the cream. Cook, whisking often, until just at a simmer, about 5 minutes.
  5. Spread the chicken in a 9x13-inch baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread pieces. Melt the remaining 4 tablespoons butter, mix in the chicken broth, and pour it over the casserole, coating the bread well.
  6. Bake, uncovered, until bubbling, about 30 minutes. Broil the last 3 to 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.
  7. Scoop out the casserole to serve with cranberry sauce on the side.
  8. Store in an airtight container in the refrigerator for 3 to 5 days.
  1. In a medium saucepan, combine the cranberries, orange juice, sugar, cinnamon stick, and orange zest. Bring to a boil over medium heat. Reduce the heat to low and cook until thickened and bubbly, stirring constantly, about 3 minutes.
  2. Let cool, then remove the cinnamon stick and refrigerate for 2 hours and 30 minutes. Serve chilled.
  3. Store in an airtight container in the refrigerator for 4 to 5 days.