Casserole Ayam dan Isian

Instructions

1. Preheat an oven to 375 degrees Fahrenheit and spray a 9X13 inch baking dish with non-stick cooking spray.
2. Cook 2 packages stuffing mix according to the package directions and set it aside.
3. In a large skillet over medium-high heat, melt ½ cup unsalted butter, add in the ½ yellow onion, 3 stalks celery, and 3 medium carrots. Saute the vegetables until the onion is translucent, about 5 minutes. Add in 3 cloves garlic and saute for 2 minutes.
4. Add ⅓ cup all-purpose flour and cook, stirring, for 1 minute. Slowly add 3 cups chicken broth, stirring constantly. Add in 1 cup heavy whipping cream and bring it back to a gentle boil.
5. Add 3 cups cooked chicken, 2 teaspoons fresh thyme, 1 teaspoon fresh oregano, 1 teaspoon fresh parsley, 1 teaspoon salt and 1 teaspoon pepper. Stir everything together until well combined.
6. Pour the chicken and vegetable mixture into the greased baking dish. Top the mixture with the prepared stuffing.
7. Bake until the stuffing on top is golden brown and the chicken mixture is bubbling, about 30 to 35 minutes.
8. Remove the casserole from the oven and allow it to set at room temperature for about 10 minutes before serving.