CHICKEN STUFFING CASSEROLE

Ingredients
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
Instructions
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.
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