Chicken Stuffing Casserole Recipe

Ingredients (22)

• For the stuffing topping
• 5 tablespoons unsalted butter, divided
• 7 ounces day-old sourdough loaf, cut in 3/4- to 1-inch cubes (about 4 cups)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 stalks celery, halved lengthwise and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 medium yellow onion, chopped (about 1 1/4 cups)
• 1 tablespoon minced fresh rosemary
• 2 teaspoons minced fresh sage leaves
• 1 1/4 teaspoons minced fresh thyme
• 1/2 cup low-sodium chicken broth
• For the creamy chicken filling
• 5 tablespoons unsalted butter, divided
• 1 medium yellow onion, chopped (about 1 1/4 cups)
• 1 large carrot, trimmed and chopped (about 1 cup)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup frozen peas, thawed
• 1/3 cup chopped fresh flat-leaf parsley
• 2 pounds (about 4 cups) shredded cooked chicken
• 2 cups whole milk
• 1/4 cup all-purpose flour