Chicken, Stuffing, and Cranberry Leftover Bake

• 2 cups cooked chicken, shredded
• 3 cups leftover stuffing
• 1 cup cranberry sauce
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped pecans
• 1/2 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• 2 tablespoons butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a greased 9x13 inch baking dish, spread the leftover stuffing evenly.
3. 3 Layer the shredded chicken over the stuffing.
4. 4 In a small bowl, mix cranberry sauce and chicken broth; pour over the chicken.
5. 5 Sprinkle cheddar cheese and pecans on top.
6. 6 Dot with butter and sprinkle with thyme, salt, and pepper.
7. 7 Bake uncovered for 30 minutes, or until bubbly and edges are golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add sautéed onions and celery for extra flavor.
• Substitute turkey for chicken for a traditional twist.

Substitutions

• Use breadcrumbs if you're out of stuffing.
• Replace pecans with almonds for a different crunch.

Pairings

• Pairs wonderfully with a crisp autumn ale or a glass of Chardonnay.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Use any variety of cranberry sauce, homemade or canned, for different flavor profiles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake for another 10 minutes.

Serving Suggestions

• Serve with a side of steamed green beans or a simple mixed greens salad.

FAQ