Rotisserie Chicken and Stuffing Casserole

There’s nothing quite like a delicious rotisserie chicken and stuffing casserole recipe to get your stomach grumbling. This dish is the perfect mix of savory and comforting, making it the perfect meal for any occasion.

It’s the perfect weeknight dinner that will leave your family happy and satisfied.

Best of all, this rotisserie chicken and stuffing casserole recipe is incredibly easy to make.

This rotisserie chicken and stuffing casserole is just the thing. It’s simple to make and reheats well, so you can enjoy it all week long.

Plus, it’s a great way to use up any leftovers from Thanksgiving or Christmas.

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What I LOVE about this recipe:

• I love how easy this recipe is to make.
• It’s perfect for a weeknight dinner.
• The rotisserie chicken gives the casserole a delicious flavor, and the stuffing adds a bit of crunch.

What to Serve with Easy Chicken and Stuffing Casserole

What to serve with Easy Chicken and Stuffing Casserole? One option is a simple green salad with a light vinaigrette dressing. Another option is roasted vegetables such as butternut squash, Brussels sprouts, and carrots. Finally, for a heartier meal, consider serving mashed potatoes or pasta with the casserole.

Ingredients:

• Whole Cooked Rotisserie Chicken
• Cooking Spray
• Water
• Butter
• Quick-cooking Stuffing Mix
• Butter
• Onion
• Celery
• Cream of Chicken Soup
• Cream of Mushroom Soup
• Sour Cream
• Salt and Black Pepper

How to make Rotisserie Chicken and Stuffing Casserole:

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

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

Step 3: Add water and 1/4 cup of butter to a saucepan and bring to a boil. Stir in the 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).

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

Stir until smooth.

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.

Step 10: Spread stuffing mix over the soup layer.

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

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

Rotisserie Chicken and Stuffing Casserole

Cook Time: 1 hour hour 10 minutes minutes

Servings: 6

This rotisserie chicken and stuffing casserole is just the thing. It's simple to make and reheats well, so you can enjoy it all week long. Plus, it's a great way to use up any leftovers from Thanksgiving or Christmas.

4.28 from 79 votes

Review Recipe

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

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Instructions

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

Nutrition

Calories: 448kcal | Carbohydrates: 36g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 124mg | Sodium: 1112mg | Potassium: 715mg | Fiber: 2g | Sugar: 9g | Vitamin A: 635IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 1mg

Author: Laura

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Can I freeze this Chicken and stuffing casserole?

As long as the food is cooled to room temperature, you will be able to wrap the dish with foil or place the food in an airtight container and freeze it for up to 2 months.

How do I reheat this dish?

Preheat the oven to 350* and place the casserole dish on a baking tray. Heat for 20 to 25 minutes. You can also place the casserole in the microwave and heat it for 5 to 7 minutes.

Can I make this casserole ahead of time?

You can certainly make this dish ahead of time. Follow the recipe, let the food cool and then wrap it tightly and place it in the freezer for up to 2 months. Or it can sit in the refrigerator for up to 4 days.

Could I use leftover Turkey in this casserole?

That would be a great way to use up Turkey from the Holidays. The stuffing will actually taste great with the turkey.

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Cabbage Roll Casserole – This is one of the best recipes I’ve ever made.