In my previous post, when I was talking about adding the herbs towards the end, I mistakenly left out chopping up some sage in there as well. In fact, use more sage than any of the other 3 (in my opinion) as sage really brings home the whole "chicken and stuffing" smells! Either add them when you add the wet ingredients or just a minute before you're done thickening the sauce and discarding the bay leaf. Hope that helps! And fresh herbs ONLY, folks!

Nice, simple to make casserole recipe with a bit of a twist from the norm. I used a hearty, sprouted wheat bread and it maintained it shape and provided a good base, still with some nice, stiff crusts in there. Perhaps lightly toasting the crusts would help this even more? Also tossed in some fresh oregano, thyme & rosemary chopped up at the end (about 5 minutes after adding the wet ingredients) which really gave this kind of a roast chicken & stuffing smell that made the kitchen smell great!

This recipe is a family favorite. I have a some what picky eater and he requests this dish frequently. A definite keeper!!!! Takes no time to make.

I made this for a party, and it was a huge hit. I substituted I box of cooked long grain & wild rice for the bread, and it turned out really well. Also, since I was making 4 casseroles, I poached the chicken in water instead of sauteing it, since I could cook a large quantity much more quickly. This really worked well too.

My family really enjoyed this dish except for the bread ingredient. I used a multigrain loaf as instructed and it still came out gummy. So the next time I make it, I will not include the bread in the casserole but just serve it separately once the meal is done and on the table.