Prep time: 15 mins | Cook time: 1 hr 10 mins | Additional time: 5 mins | Total time: 1 hr 30 mins | Servings: 8 | Yield: 1 9×13-inch baking dish
This Rotisserie Chicken and Stuffing Casserole is just perfect! I have been making this casserole for years, and we are still in love with it. This is made with canned ingredients, rotisserie chicken, along some pantry ingredients. A simple and very comforting dish that is perfect for everybody!
Ingredients
1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
¼ c. butter
1 onion, diced
1 (6 oz.) package quick-cooking stuffing mix (such as Stove Top®), or more to taste
1 tbsp butter
3 stalks celery, diced, or more to taste
1 (8 oz.) container sour cream
1 (10.75 oz.) can cream of chicken soup
½ (10.5 oz.) can cream of mushroom soup
cooking spray
1 ½ c. water
salt and ground black pepper to taste
How to make Rotisserie Chicken and Stuffing Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using cooking spray, grease a 9 x 13-inch baking dish.
Step 2: In a saucepan, bring the water with 1/4 cup butter to a boil. Add the stuffing and stir to mix. Take off the heat and put the lid on. Allow simmering for about 5 minutes until the water is absorbed. Using a fork, fluff the stuffing.
Step 3: In a skillet, heat 1 tbsp butter over medium heat. Add the onion and celery and cook for about 5 to 10 minutes until the veggies have softened.
Step 4: In a bowl, combine the cream of chicken soup, sour cream, and cream of mushroom soup until well blended.
Step 5: Into the bottom of the prepared baking dish, spread the shredded chicken. Over the chicken, layer the onion mixture and season with salt and pepper. On top, add the soup mixture, then spread the stuffing over.
Step 6: Place the casserole in the preheated oven and bake for about an hour until lightly browned and bubbling.
Nutrition Facts:
Per Serving: 372 calories; protein 20.8g; carbohydrates 23.1g; fat 21.5g; cholesterol 82.9mg; sodium 855.3mg.
Ingredients
- 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
- ¼ c. butter
- 1 onion, diced
- 1 (6 oz.) package quick-cooking stuffing mix (such as Stove Top®), or more to taste
- 1 tbsp butter
- 3 stalks celery, diced, or more to taste
- 1 (8 oz.) container sour cream
- 1 (10.75 oz.) can cream of chicken soup
- ½ (10.5 oz.) can cream of mushroom soup
- cooking spray
- 1 ½ c. water
- salt and ground black pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using cooking spray, grease a 9 x 13-inch baking dish.
Step 2: In a saucepan, bring the water with 1/4 cup butter to a boil. Add the stuffing and stir to mix. Take off the heat and put the lid on. Allow simmering for about 5 minutes until the water is absorbed. Using a fork, fluff the stuffing.
Step 3: In a skillet, heat 1 tbsp butter over medium heat. Add the onion and celery and cook for about 5 to 10 minutes until the veggies have softened.
Step 4: In a bowl, combine the cream of chicken soup, sour cream, and cream of mushroom soup until well blended.
Step 5: Into the bottom of the prepared baking dish, spread the shredded chicken. Over the chicken, layer the onion mixture and season with salt and pepper. On top, add the soup mixture, then spread the stuffing over.
Step 6: Place the casserole in the preheated oven and bake for about an hour until lightly browned and bubbling.
