Thanksgiving Dinner Casserole

This time of year is my absolute favorite! It’s a great time to celebrate the holidays with friends and family – and it also doesn’t hurt that all the food is delicious!

This can also be a  problem since it becomes hard to make good choices and stay on track. There are going to be times that it’s just going to happen, and in that situation just enjoy yourself and don’t feel guilty… Just move on that next day to get back on track.

Having delicious healthier options like this Thanksgiving Dinner Casserole gives you all the flavors of the seasonal dish you love without sacrificing any of the progress you’ve made. The only difference in this dish is that I swapped turkey for chicken, since it is easier to make all year round.

If you’re ever craving a Thanksgiving dinner (I know I do from time to time), this is something you can easier put together that isn’t a huge ordeal and process like the real thing.

This Thanksgiving dinner casserole has all the same flavors you know and love from the traditional meal, from the savory meat tossed in a lightened up gravy, topped with scrumptious stuffing, cooked to golden perfection.

To make this even more complete add a side of cranberry sauce, brussels sprouts, and (if you’re feeling real crazy) maybe some mashed potatoes.

Thanksgiving Dinner Casserole Ingredients:

[ingredients title=”For the Chicken”]

• 2 lbs. boneless skinless chicken breast
• 2 cups fat-free reduced sodium chicken broth
• 1 tbsp. sage
• 1 tbsp. poultry seasoning
• 3 garlic cloves, minced
• 1 large onion, cubed into large chunks
• salt and pepper
• 2 bay leaves

[/ingredients]

[ingredients title=”For the Gravy”]

• 1 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 1 1/2 tsp. kitchen bouquet
• salt and pepper[/ingredients]

[ingredients title=”For the Stuffing”]

• 1-12 oz. bag stuffing mix (I used Pepperidge Farm cubed herb seasoned)
• 1 large onion
• celery stalk
• 2 tbsp. butter
• 2 cups fat-free reduced sodium chicken broth

[/ingredients]

Directions:

[directions title=”For the Chicken”]

1. In a large measuring cup, whisk together 2 cups chicken broth, sage, poultry seasoning, and garlic. Add chicken to the crockpot, then onion chunks, and pour chicken broth mixture over that. Salt and pepper the whole thing well.
2. Add bay leave to the crockpot, cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours.

[/directions]

[directions title=”For the Gravy”]

1. Once the chicken is fully cooked, remove from the crockpot onto a cutting board. Remove the bay leaves as well.
2. Heat 1 tbsp. of butter on medium heat in saucepan, once butter is melted start to whisk in flour to make a paste.
3. Start to slowly pour leftover liquid (from the crockpot) into the pan while contiously whisking. Adding just a little broth at a time until all broth is used and abdorbed.
4. Whisk in kitchen bouquet.
5. Keep cooking until gravy has thickened to your liking, if too thin add more flour if too thick add a little water/broth.
6. Season well with salt and pepper.
7. Shred chicken, add back to crockpot, pour prepared gravy over that and toss until chicken is fully coated. Set aside.

[/directions]

[directions title=”For the Stuffing”]

1. Follow directions on stuffing packaging (they could vary depending on the brand), except lower the amount of butter used to 2 tbsp. Once cooked according to packaging, set aside.

[/directions]

[directions title=”To build the casserole”]

1. Preheat oven to 375°. In a 13×9 casserole dish spray with cooking spray.
2. Add gravy coated chicken to the casserole dish and spread evenly, add 3/4 of the amount of stuffing that you made and spread that evenly on-top of the chicken. Cover with foil and cook for 15 minutes.
3. Remove foil and cook uncovered for another 15-20 minutes until stuffing is browned and slightly crisp.

[/directions]

Nutritional Information:

Servings: 6
Serving Size: 1/6 of a 13×9 pan

Calories: 343
Fat: 5 g
Carbohydrates: 34 g
Sugar: 3 g
Fiber: 2 g
Sodium: 1,176 mg (w/o added salt)
Protein: 40 g