Chicken and Stuffing Casserole is one of those recipes that return’s me to my mother’s kitchen table. The smell alone can take me back to my youth years at home. I love that now my own children love this dish and appreciate it during supper. I can’t say the same when they were younger, though!
The recipe doesn’t originate from my other. But, my sibling, Lois, who gave this recipe to me at my wedding party a few years back. The note that she wrote on the recipe told me she’s been making this for a very long time. So, enjoy it!
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Prep: 15 mins Cook: 1 hr 10 mins Total: 1 hr 30 mins Additional: 5 mins Servings: 8 Yield: 1 9×13 baking dish
Ingredients
cooking spray
1 1/2 cups water
1/4 cup butter
1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), or more to taste
1 tablespoon butter
1 onion, diced
3 stalks celery, diced, or more to taste
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1/2 (10.5 ounce) can cream of mushroom soup
1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
salt and ground black pepper to taste
Directions
Preheat the oven to 375 degrees F.
Spray a 9 x 13-inch baking dish with cooking spray.
Bring the water and 1/ 4 cup of butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed for about five minutes. Fluff the stuffing with a fork.
Heat one tablespoon of butter in a skillet over medium heat; cook and stir the celery and onion until softened for about 10 minutes.
Mix the cream of mushroom soup, chicken soup, and sour cream in a bowl.
Spread the shredded chicken into the bottom of the prepared baking dish. Layer the onion mixture over chicken and season with salt and pepper; top with the soup mixture and spread stuffing over the soup mixture layer.
Bake in the preheated oven until browned and bubbling for about an hour
Per Serving: 372 calories; 21.5 g total fat; 83 mg cholesterol; 855 mg sodium. 23.1 g carbohydrates; 20.8 g protein.
Ingredients
- cooking spray
- 1 1/2 cups water
- 1/4 cup butter
- 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), or more to taste
- 1 tablespoon butter
- 1 onion, diced
- 3 stalks celery, diced, or more to taste
- 1 (10.75 ounce) can cream of chicken soup
- 1 (8 ounce) container sour cream
- 1/2 (10.5 ounce) can cream of mushroom soup
- 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
- salt and ground black pepper to taste
Instructions
Preheat the oven to 375 degrees F.
Spray a 9 x 13-inch baking dish with cooking spray.
Bring the water and 1/ 4 cup of butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed for about five minutes. Fluff the stuffing with a fork.
Heat one tablespoon of butter in a skillet over medium heat; cook and stir the celery and onion until softened for about 10 minutes.
Mix the cream of mushroom soup, chicken soup, and sour cream in a bowl.
Spread the shredded chicken into the bottom of the prepared baking dish. Layer the onion mixture over chicken and season with salt and pepper; top with the soup mixture and spread stuffing over the soup mixture layer.
Bake in the preheated oven until browned and bubbling for about an hour
Notes
Per Serving: 372 calories; 21.5 g total fat; 83 mg cholesterol; 855 mg sodium. 23.1 g carbohydrates; 20.8 g protein.
