This casserole chicken and filling is pure, cool, comfort food! It can be prepared easily (and frozen), even to the most select palates. It is easy to prepare. During the cold-weather months, chicken casseroles are my favorite dinner to cook. They are comfortable, satisfactory, and often very cost-effective in feeding a family. Furthermore, they are great to use remains and become wonderful remains.
This is the perfect way to use any remaining stuff you lie about. And frankly, for Thanksgiving, it didn’t even have to be. Of course, our classic stuffing is almost perfect if you’re looking for something from scratch to serve. You and your family will love and enjoy this delicious weekend meal with a savory flavor.
Ingredients:
cooking spray
1 ½ cups water
¼ cup butter
1 (6 ounces) package quick-cooking stuffing mixes such as Stove Top®, or more to taste
1 tablespoon butter
1 onion, diced
3 stalks diced celery, or more to taste
1 (10.75 oz) can cream of chicken soup
1 (8 oz) container sour cream
½ can cream of mushroom soup
1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
salt and ground black pepper to taste
Directions:
Preheat oven about 190 ° C. Spray using a cooking spray the 9×13-inch bakery dish.
In a cup of water and 1/4 cup of butter bring to a boil. Take the saucepan, cover it, and let it sit down for about five minutes until the water is absorbed. Fluff’s fork stuffing.
Heat 1 tablespoon of butter over moderate heat in the skillet; cook onion and celery, 5-10 minutes, until soft.
In a bowl, combine chicken soup cream, sour cream, and mushroom cream.
Spread the chicken shredded to the ground of the baking dish. Layer the onion blend with salt and pepper over chicken and season, top with soup. Spread the soup mixture layer with the stuffing.
In a preheated oven, bake for about 1 hour.
Ingredients
- cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6 ounces) package quick-cooking stuffing mixes such as Stove Top®, or more to taste
- 1 tablespoon butter
- 1 onion, diced
- 3 stalks diced celery, or more to taste
- 1 (10.75 oz) can cream of chicken soup
- 1 (8 oz) container sour cream
- ½ can cream of mushroom soup
- 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
- salt and ground black pepper to taste
Instructions
Preheat oven about 190 ° C. Spray using a cooking spray the 9x13-inch bakery dish.
In a cup of water and 1/4 cup of butter bring to a boil. Take the saucepan, cover it, and let it sit down for about five minutes until the water is absorbed. Fluff's fork stuffing.
Heat 1 tablespoon of butter over moderate heat in the skillet; cook onion and celery, 5-10 minutes, until soft.
In a bowl, combine chicken soup cream, sour cream, and mushroom cream.
Spread the chicken shredded to the ground of the baking dish. Layer the onion blend with salt and pepper over chicken and season, top with soup. Spread the soup mixture layer with the stuffing.
In a preheated oven, bake for about 1 hour.
