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Rotisserie Chicken and Stuffing Casserole

by Rebecca April 13, 2020

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!

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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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Chicken and Stuffing Recipe

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Chicken and Stuffing Recipe

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.

Rotisserie Chicken and Stuffing Casserole

Rebecca 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.… LC Rotisserie Chicken and Stuffing Casserole European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.1/5
( 19 voted )

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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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