Friendsgiving Casserole

Prep: 1 hour 10 minutes Bake: 45 minutes

1 baguette torn into 1-inch pieces (about 6 cups)

7 tbsp unsalted butter

½ cup minced yellow onion

½ cup minced celery

1 garlic clove, minced

2 tbsp all-purpose flour

1 tsp garlic salt

1 tsp kosher salt ½ tsp freshly ground black pepper

1 ½ cups heavy (whipping) cream

5 cups shredded cooked chicken breast

1 cup sour cream

2 cups chicken broth

freshly cracked black pepper, for serving

3 green onions, minced (optional)

chopped fresh parsley (optional)

Holiday cranberry sauce

1. Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat.
2. Preheat the oven to 325 degrees
3. In a medium saucepan, melt 3 tbsp of the butter over medium heat. Add the onion and celery and saute until tender and translucent, 6 to 8 minutes.
4. Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute. Add the garlic salt, salt, and pepper and slowly pour in the cream. Cook, whisking often, until just at a simmer,about 5 minutes.
5. Spread the chicken in a 9x13 baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread cubes. Melt the remaining 4 tbsp butter, mix it with the chicken broth, and pour it over the casserole, coating the bread well.
6. Bake uncovered, until bubbling, about 30 minutes. Broil the last 3 or 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.
7. Scoop out the casserole to serve with mashed potatoes, green beans, and cranberry sauce on the side.
8. Store in an airtight container in the refrigerator for 3 to 5 days.