Chicken Stuffing Casserole

 

1 (6 ounce box) stuffing mix

2 tablespoons olive oil

3 tablespoons butter

1 cup onion, diced

1 cup carrots, diced

2 ribs celery diced

1 medium Russet potato, peeled and diced

3 garlic cloves, minced

2 tablespoons flour

1 1/2 cups low sodium chicken stock

1 cup half and half

2 1/2 cups cooked chicken, diced

3/4 cup frozen peas

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 sprigs of thyme

1 teaspoon fresh rosemary

 

Preheat the oven to 375 degrees. Make the stuffing according to the box instructions and set aside. Heat a large oven-safe skillet on medium-high heat add the olive oil, and butter and melt. Add in the onions, carrots, celery and potatoes and cook 3-4 minutes, then add in the garlic and cook another 30 seconds until fragrant. Sprinkle in the flour and cook another 30 seconds. Add in the chicken stock and turn up the heat a little to bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in the half and half, chicken, peas, salt, pepper, nutmeg, thyme and rosemary and stir bring back to a low simmer for 2-3 minutes. Turn off the heat and spread the prepared stuffing on top of the chicken mixture. Bake for 20-25 minutes until golden brown and bubbly.