Description
This Rotisserie Chicken and Stuffing Casserole is the ultimate comfort food—tender shredded chicken mixed with creamy soup and topped with buttery stuffing. Using store-bought rotisserie chicken and pre-packaged stuffing, this quick and easy casserole is perfect for busy weeknights, potlucks, or using up Thanksgiving leftovers.
Ingredients
- 1 whole rotisserie chicken, shredded
- 1 package (6 oz) quick-cooking stuffing mix
- 1 ½ cups water
- ¼ cup butter
- 1 tbsp butter (for sautéing)
- 1 medium onion, diced
- 3 celery stalks, diced
- 1 can (10.5 oz) cream of chicken soup
- ½ can (10.5 oz) cream of mushroom soup
- 1 cup sour cream (or plain Greek yogurt)
- Salt & black pepper, to taste
- Cooking spray
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
- Prepare the Stuffing: In a saucepan, bring 1 ½ cups water and ¼ cup butter to a boil. Remove from heat, stir in stuffing mix, cover, and let sit for 5 minutes. Fluff with a fork.
- Sauté Vegetables: In a skillet, melt 1 tbsp butter over medium heat. Add diced onion and celery, cooking until softened.
- Mix Chicken Filling: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, shredded rotisserie chicken, and sautéed vegetables. Mix well and season with salt and black pepper.
- Assemble the Casserole: Spread the chicken mixture evenly into the prepared baking dish. Top with prepared stuffing, spreading it evenly.
- Bake: Bake uncovered for 30-35 minutes, or until the stuffing is golden brown and the filling is bubbly.
- Serve: Let cool for a few minutes before serving. Enjoy!
Notes
Add Veggies: Stir in peas, carrots, green beans, or broccoli for extra nutrients.
Make it Cheesy: Mix in shredded cheddar cheese for a creamy, cheesy twist.
Use Fresh Herbs: Enhance the stuffing with fresh parsley, thyme, or sage for extra flavor.
Gluten-Free Option: Use a gluten-free stuffing mix and confirm soups are gluten-free.
