Sausage Stuffing Topped Chicken Casserole
|Dry seasoned stuffing cubes||6 Cup (96 tbs)|
|Italian sausage||1⁄2 Pound|
|Chicken stock||2 Cup (32 tbs)|
|Cooked chicken||2 Cup (32 tbs), diced|
|Carrots||2 , peeled and cut into medium pieces|
|Peas||3⁄4 Cup (12 tbs)|
|Green beans||3⁄4 Cup (12 tbs)|
|Mushrooms||8 , sliced|
|Heavy cream||1⁄4 Cup (4 tbs)|
Remove the sausage from its casing and crumble it into a large sauté pan over a medium heat and cook until browned.
Add the butter, onions, and celery, and then continue sautéing for 3 minutes before adding the apples. Sauté for an additional 2 minutes.
Add 1 1/2 cups of chicken stock and bring to a boil, then turn off the heat and gently stir in the dried bread cubes. Cover and set aside while you make the stew.
In a medium pot bring 2 cups of stock to a boil. Add the carrots and simmer for 2 minutes, then add the green beans and mushrooms. Simmer for another two minutes while you make the cornstarch slurry.
Mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth and add it to the stock and vegetable mixture. Then, simmer for another minute before removing the pot from the heat and stirring in the peas, cream and chicken.
Pour the stew into the bottom of a greased 9x12-inch casserole dish then spoon over the stuffing. For a crispier top, you could add 1 tablespoon of butter diced into small pieces then scattered over the top before baking in a preheated 375 degrees F or 190 degrees C for 30 minutes.