This chicken casserole is hands down my favorite one-dish meal! I grew up in a family of seven, and my mom made a lot of casseroles. I still like them although now I usually call them “one-dish meals.” This Chicken Combo Casserole was one we had on special occasions and was usually reserved for dinners when we had guests. Because of that, I always think of it as “company casserole.” I made it for my family last week using leftover Thanksgiving turkey instead of chicken. It works great either way.
I don’t make this often these days because I was diagnosed with an allergy to gluten in 2016 and I can’t always find gluten-free stuffing. When I find it around Thanksgiving, I stock up. The casserole I’m sharing today is made with gluten-free stuffing and with brown rice flour instead of all-purpose flour. (By the way, my family can’t tell the difference).
Ingredients:
2 c. cooked chicken (or turkey)
1 c. seasoned bread stuffing cubes (may substitute gluten-free stuffing)
1 can mixed vegetables, reserving liquid
1/4 c. finely chopped onion
2 T. chopped pimento (optional)
1 tsp salt
1/4 tsp. pepper
Reserved 3/4 c liquid (add water to make 3/4 c if necessary)
1 c. mayonnaise
Directions: Start by spraying a 9 x 13 baking dish. Set that aside. Mix all the ingredients. (If using the gluten-free option, increase the liquid to 1 cup). Place the ingredients in the baking dish.
Topping:
3/4 c. flour (may substitute gluten free flour)
1/2 tsp. salt
1/2 tsp. celery salt
1 c. shredded cheese
1/4 c. mayonnaise
1/4 c. chopped almonds (optional)
NOTE: If you are making the gluten-free option and using almonds in the topping, make sure they are gluten free.
Mix all the ingredients for the topping and sprinkle on top of the casserole mixture.
Bake at 325 F for 30 to 35 minutes.
Click here for a printable version of this recipe.