Friendsgiving Casserole

Ellen Whiteman

Friendsgiving Casserole is a savory and creamy casserole dish that is perfect for holiday gatherings. It is made with torn baguette pieces, butter, yellow onion, celery, garlic, all-purpose flour, garlic salt, kosher salt, freshly ground black pepper, heavy cream, shredded cooked chicken breast, sour cream, chicken broth, green onions, chopped fresh parsley, and holiday cranberry sauce. This casserole is both Paleo and vegetarian-friendly, making it suitable for a variety of dietary preferences. It is a comforting and delicious dish that will be a hit at any Friendsgiving celebration.

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🥗 Vegetarian
Comfort Food

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Nutritional Value



Total: 17Serves: 4
6 cups baguette torn into 1-inch pieces

about 1 baguette

7 tablespoons unsalted butter
1/2 cup yellow onion
1/2 cup celery
1 garlic clove
2 tablespoons all-purpose flour
1 teaspoon garlic salt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/2 cups heavy cream
5 cups shredded cooked chicken breast
1 cup sour cream
2 cups chicken broth
freshly cracked black pepper
green onions
chopped fresh parsley
holiday cranberry sauce


Step 1 : Preparation

Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat.

Step 2 : Preparation

Increase the oven heat to 325°F.

Step 3 : Cooking

In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add the onion and celery and sauté until tender and translucent, 6 to 8 minutes.

Step 4 : Cooking

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.

Step 5 : Assembly

Spread the chicken in a 9 × 13-inch baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread pieces. Melt the remaining 4 tablespoons butter, mix in the chicken broth, and pour it over the casserole, coating the bread well.

Step 6 : Cooking

Bake, uncovered, until bubbling, about 30 minutes. Broil the last 3 to 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.

Step 7 : Serving

Scoop out the casserole to serve with cranberry sauce on the side.

Step 8 : Storage

Store in an airtight container in the refrigerator for 3 to 5 days.

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