Dinner

Rotisserie Chicken and Stuffing Casserole

Rotisserie Chicken and Stuffing Casserole

This Rotisserie Chicken and Stuffing Casserole is your family’s next favorite dinner! Why we love this recipe? Because this comforting chicken and vegetable casserole recipe uses store-bought stuffing for the topping. It is hot and comforting, easy and quick to make!

Rotisserie Chicken and Stuffing Casserole

Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. Any veggie goes in this recipe, and it’s a great way to use leftovers! Everything came together really well with this recipe.

Rotisserie Chicken and Stuffing Casserole

This Rotisserie Chicken and Stuffing Casserole takes around 35 minutes to cook. It is perfect for a weekday meal or a hectic weekend!

Rotisserie Chicken and Stuffing Casserole

Ingredients:

1 Whole Cooked Rotisserie Chicken (Skinned, boned, and meat shredded)

Cooking Spray

1 ½ cups Water

¼ cup Butter

6 oz or 1 Package Quick-cooking Stuffing Mix (Stove Top)

1 tbsp Butter

1 Onion (Diced)

3 stalks Celery (Diced)

10 oz or 1 Can Cream of Chicken Soup

10 oz or 1 Can Cream of Mushroom Soup

8 oz Sour Cream

Salt and Black Pepper (To taste)

How to make Rotisserie Chicken and Stuffing Casserole:

Step 1: Preheat oven to 375º F / 190º C.

Step 2: Spray a 9×13” or baking dish (or two 8×8” baking dishes) with cooking spray.

Step 3: Add water and 1/4 cup butter in a saucepan and bring to a boil. Stir in stuffing mix.

Step 4: Remove saucepan from heat, cover, and let sit until water is absorbed (5 minutes). Stir the stuffing mix with a fork.

Step 5: In a medium skillet, heat 1 tbsp butter over medium heat. Add onion and celery and cook until softened (5 to 10 minutes).

a.

b.

Step 6: Mix sour cream, cream of chicken soup, and cream of mushroom soup together in a saucepan over medium heat. Stir until smooth.

a.

b.

Step 7: In the baking dish, spread shredded chicken into the bottom.

Step 8: Layer onion and celery mixture over chicken. Season with salt and pepper.

Step 9: Stir the soup over the chicken and vegetables.

a.

b.

Step 10: Spread stuffing mix over soup layer.

Step 11: Bake in the preheated oven until the top layer is lightly browned and the cream is bubbling (about 45 minutes).

a.

b.

Step 12: Take out of the oven and let sit for 10 minutes.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Rotisserie Chicken and Stuffing Casserole

Rotisserie Chicken and Stuffing Casserole

Ingredients

  • 1 Whole Cooked Rotisserie Chicken (Skinned, boned, and meat shredded)
  • Cooking Spray
  • 1 ½ cups Water
  • ¼ cup Butter
  • 6 oz or 1 Package Quick-cooking Stuffing Mix (Stove Top)
  • 1 tbsp Butter
  • 1 Onion (Diced)
  • 3 stalks Celery (Diced)
  • 10 oz or 1 Can Cream of Chicken Soup
  • 10 oz or 1 Can Cream of Mushroom Soup
  • 8 oz Sour Cream
  • Salt and Black Pepper (To taste)

Follow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 375º F / 190º C.
  2. Spray a 9×13” or baking dish (or two 8x8” baking dishes) with cooking spray.
  3. Add water and 1/4 cup butter in a saucepan and bring to a boil. Stir in stuffing mix.
  4. Remove saucepan from heat, cover, and let sit until water is absorbed (5 minutes). Stir the stuffing mix with a fork.
  5. In a medium skillet, heat 1 tbsp butter over medium heat. Add onion and celery and cook until softened (5 to 10 minutes).
  6. Mix sour cream, cream of chicken soup, and cream of mushroom soup together in a saucepan over medium heat. Stir until smooth.
  7. In the baking dish, spread shredded chicken into the bottom.
  8. Layer onion and celery mixture over chicken. Season with salt and pepper.
  9. Stir the soup over the chicken and vegetables.
  10. Spread stuffing mix over soup layer.
  11. Bake in the preheated oven until the top layer is lightly browned and the cream is bubbling (about 45 minutes).
  12. Take out of the oven and let sit for 10 minutes.
  13. Enjoy!

Follow me on Pinterest, I'm pinning all sort of delciousness!

Make sure you save this recipe on Pinterest for later

Newsletter

You Might Also Like

No Comments

Leave a Reply

Skip to Recipe