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