Chicken Stuffing Casserole Recipe

Name: Chicken Stuffing Casserole Recipe
Ingredients: 5 tablespoons unsalted butter, divided; 7 ounces day-old sourdough loaf, cut in 3/4- to 1-inch cubes (about 4 cups); 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3 stalks celery, halved lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups); 1 medium yellow onion, chopped (about 1 1/4 cups); 1 tablespoon fresh rosemary, minced; 2 teaspoons fresh sage leaves, minced; 1 1/4 teaspoons fresh thyme, minced; 1/2 cup low-sodium chicken broth; 1 large carrot, trimmed and chopped (about 1 cup); 1 teaspoon kosher salt, divided; 1 cup frozen peas, thawed; 1/3 cup fresh flat-leaf parsley, chopped; 2 pounds (about 4 cups) shredded cooked chicken; 2 cups whole milk; 1/4 cup all-purpose flour

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Thanksgiving flavors any time of the year? Yes, please! Impress your family with this creamy, crunchy, and delicious chicken stuffing casserole!

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Ingredients

5 tablespoons unsalted butter, divided
7 ounces day-old sourdough loaf, cut in 3/4- to 1-inch cubes (about 4 cups)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 stalks celery, halved lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
1 medium yellow onion, chopped (about 1 1/4 cups)
1 tablespoon fresh rosemary, minced
2 teaspoons fresh sage leaves, minced
1 1/4 teaspoons fresh thyme, minced
1/2 cup low-sodium chicken broth
1 large carrot, trimmed and chopped (about 1 cup)
1 teaspoon kosher salt, divided
1 cup frozen peas, thawed
1/3 cup fresh flat-leaf parsley, chopped
2 pounds (about 4 cups) shredded cooked chicken
2 cups whole milk
1/4 cup all-purpose flour