Chicken and Stuffing Casserole

Ingredients

• 1 c. salted butter, divided
• 1 c. chopped onion
• 1 c. chopped carrot
• 1 c. chopped celery
• 1/2 c. all-purpose flour
• 6 c. low-sodium chicken broth, divided
• 4 1/2 c. shredded cooked chicken
• 1 c. frozen peas
• 1/2 c. heavy cream
• 1 tbsp. chopped fresh thyme
• 3/4 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. ground turmeric
• Nonstick cooking spray
• 2 6-oz. packages Savory Herb flavored stuffing mix
• 1/4 c. chopped fresh parsley, plus more for garnish

Directions

1. 1Preheat the oven to 375°F. 
2. 2In a Dutch oven, melt 1/2 cup of the butter over medium-high heat. Add the onion, carrot, and celery, and cook until the vegetables are beginning to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute. 
3. 3Gradually stir in 4 cups of the chicken broth. Bring to a boil, then reduce the heat medium-low. Simmer, stirring often, for about 5 minutes or until the sauce begins to thicken. Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more. 
4. 4Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture. Place the remaining 1/2 cup of butter in a large, microwave safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and the parsley. Let stand 2 minutes or until the stuffing mix has absorbed the broth. 
5. 5Top the chicken mixture evenly with the stuffing mixture. Bake until golden brown on top and bubbly around the edges, 30 to 35 minutes. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.