Rotisserie Chicken and Stuffing Casserole
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.
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
Instructions
- Preheat oven to 375º F / 190º C.
- Spray a 9×13” or baking dish (or two 8x8” 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