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Extra Celery + Herbs Friendsgiving Casserole

This is our *favorite* Magnolia Table recipe modified for our personal taste. You can see the original recipe published on the Magnolia Recipe Blog here: Friendsgiving Casserole Recipe


1 Baguette, torn into rough 1-inch pieces (about 6 cups)

7 Tablespoons Unsalted Butter, divided 3 Tablespoons + 4 Tablespoons

1 medium Yellow Onion, chopped

1 Shallot, chopped

6-8 Celery Ribs, chopped

4 cloves Garlic, minced

1 cup loosely packed Parsley, chopped

4-8 sprigs Thyme

1 Tablespoon Chopped Sage

3 Tablespoons Flour

1 teaspoon Kosher Sea Salat

1/2 teaspoon White Pepper

1½ cups Heavy Cream

5 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)

1 cup sour cream, room temperature

2 cups chicken broth

3-8 Scallions, finely sliced


  • Arrange the torn bread on a sheet pan and place pan in a 200° oven until dried out, approximately 1 hour. This step can be done a day in advance. Store dried bread in a paper bag until ready for use.

  • Preheat the oven to 325°F.

  • In a large skillet, melt 3 tablespoons of the butter over medium-low heat. Add the onion, celery, garlic, shallot and herbs, sauté until the allium and celery are tender, approximately 8-12 minutes (depending on the size you chop your vegetables).

  • Remove the Thyme sprigs and add the flour, salt and pepper to the skillet. Cook mixture, stirring frequently for about 1 minute.

  • Slowly pour in the cream, constantly whisking to dissolve the roux into the cream.

  • Simmer for about 5 minutes until starting to thicken. Remove from heat.

  • Spread the chicken in a 9 × 13-inch baking dish or other heavy skillet or pan, and spread the sour cream over the top of the shredded chicken.

  • Pour the cream sauce evenly on top of the sour cream and evenly place dried bread over the top of the cream sauce.

  • Melt the remaining 4 tablespoons butter in the chicken broth.

  • Slowly ladle broth-butter mixture over the bread allowing to slowly absorb into the dried bread. Use all of the mixture.

  • Place into the oven and bake, uncovered, until bubbling, about 30 minutes.

  • Set oven to broil and broil an additional 3-4 minutes to toast the bread.

  • Top finely sliced green onions and serve after resting at least 5 minutes.

Makes 8 to 10 servings

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