chicken & stuffing casserole

Ingredients

Ingredients:

2 Tbsp Olive Oil

2 lbs. Chicken Tenderloins (or Breasts)

1 tsp Sea Salt

¼ tsp Black Pepper

1 Large Onion diced

4 Cloves Garlic minced

1 -10 oz Bag Frozen Sweet Peas

3 Tbsp Butter

¼ cup Unbleached All-Purpose Flour

2 cups Heavy Cream

1 cup Milk

1 cup Swiss Cheese shredded

2 Tbsp Butter

4 Slices Sourdough Bread cubed

¼ cup Chicken Broth

Directions

Preheat oven to 350°.

Lightly grease a 9x13 casserole dish.

Heat olive oil over medium in a large fry pan. Cook chicken tenderloins in pan until no longer pink. Season with sea salt and pepper.

Remove from heat and set aside. Once cooled, shred chicken.

In the meantime, add onion to the same pan, cooking until tender, about 5 minutes. Add the peas and garlic and cook an additional 2 minutes.

Move veggies to one side of the pan. In the other side add the 3 tbsp butter and melt. Slowly whisk in flour until combined. Slowly whisk in heavy cream a little at a time until fully incorporated and creamy. Add milk a little at a time until desired consistency is reached.

Stir shredded cheese through and fully incorporate all the veggies as well.

Add shredded chicken back to the pan and mix thoroughly.

Place mixture in 9x13 casserole dish.

Add the remaining 2 tbsp butter to the fry pan. Melt and then add the cubed bread, making sure to coat with the butter. Slowly add the chicken broth and mix. Bread should be slightly “mushy.” Cook for another 2 minutes.

Scoop stuffing over top of the chicken mixture, covering evenly.

Place dish in preheated oven for 20 minutes.

Remove from oven and enjoy!