• 2 tablespoons olive oil
  • 1 sweet onion diced
  • 1 rib celery chopped
  • 1 carrot chopped
  • 1 Yukon Gold potato peeled and diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups chicken broth
  • 1 cup half n half
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon nutmeg
  • 1 (6 ounce) box stuffing mix prepared as directed on the box (you will need butter and water)
  • 2 ½ cups cooked chicken breast diced
  • ⅔ cup frozen peas
  • chopped fresh parsley or rosemary (optional)


  • Preheat oven to 375 degrees. Spray a 9×11 (or equivalent) inch casserole dish with nonstick cooking spray.
  • Heat oil in a large skillet over medium heat. Add onions, celery, carrots, and potatoes. Cook until the onions and celery are soft, and the carrots and potatoes are starting to soften. Plate the vegetables and melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes while whisking almost constantly.
  • Add the chicken broth and half and half, alternating between the two, whisking until smooth. Add the salt, black pepper, and nutmeg. Return the vegetables to the skillet and simmer until all the vegetables are just tender.
  • Meanwhile, cook the stovetop stuffing mix according to package directions and cover to keep warm.
  • Add the chicken and peas to the skillet and cook for 2 minutes. Pour the chicken-vegetable mixture into the prepared baking dish. Spoon the cooked stuffing on top.
  • Bake in the oven for 25 minutes or until lightly browned. If desired, top with some chopped fresh herbs.

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