This easy rotisserie chicken and stuffing casserole layers tender shredded chicken with buttery celery and onion, a creamy soup-and-sour-cream filling, and golden Stove Top stuffing. It is a cozy 9×13 family dinner that makes good use of cooked chicken.
Why You’ll Love This Recipe
- Restored to the original recipe formula.
- Uses the original ingredient ratios and cooking method.
- The full measurements are in the recipe card below.
Ingredient Notes
- Cooking spray: — for the baking dish
- water or chicken broth: 1 1/2 cups
- butter: 1/4 cup — for the stuffing
- quick-cooking stuffing mix: 1 6-ounce package — such as Stove Top
- butter: 1 tablespoon — for sautéing
How to Make Rotisserie Chicken and Stuffing Casserole
Step 1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Step 2. Bring the water or chicken broth and 1/4 cup butter to a boil in a medium saucepan. Stir in the stuffing mix, remove from the heat, cover, and let it stand for about 5 minutes. Fluff with a fork.
Step 3. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 10 minutes, until softened.
Step 4. Stir the cream of chicken soup, cream of mushroom soup, and sour cream together in a bowl until smooth.
Step 5. Spread the shredded chicken evenly in the prepared baking dish. Spoon the onion and celery over the chicken, then season lightly with salt and pepper.
Step 6. Spread the creamy soup mixture over the chicken and vegetables, then spoon the prepared stuffing evenly over the top without packing it down.
Step 7. Bake uncovered for about 1 hour, until the filling is bubbling and the stuffing is golden brown.
Step 8. Let the casserole rest for 5 to 10 minutes before serving.
Recipe Tips
Use chicken broth instead of water for a little more savory flavor. If the stuffing browns before the center is hot, cover the casserole loosely with foil. Refrigerate leftovers in a covered container for 3 to 4 days.
Rotisserie Chicken and Stuffing Casserole
Equipment
- 1 9×13-inch baking dish
- 1 Medium saucepan
- 1 Large skillet
- 1 Mixing bowl
Ingredients
- Cooking spray for the baking dish
- 1 1/2 cups water or chicken broth
- 1/4 cup butter for the stuffing
- 1 6-ounce package quick-cooking stuffing mix such as Stove Top
- 1 tablespoon butter for sautéing
- 1 medium onion diced
- 3 stalks celery diced
- 1 10.5-ounce can cream of chicken soup
- 1/2 10.5-ounce can cream of mushroom soup
- 8 ounces sour cream
- 1 whole cooked rotisserie chicken skin and bones removed; meat shredded
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Bring the water or chicken broth and 1/4 cup butter to a boil in a medium saucepan. Stir in the stuffing mix, remove from the heat, cover, and let it stand for about 5 minutes. Fluff with a fork.
- Melt the remaining 1 tablespoon butter in a skillet over medium heat. Add the onion and celery and cook for 5 to 10 minutes, until softened.
- Stir the cream of chicken soup, cream of mushroom soup, and sour cream together in a bowl until smooth.
- Spread the shredded chicken evenly in the prepared baking dish. Spoon the onion and celery over the chicken, then season lightly with salt and pepper.
- Spread the creamy soup mixture over the chicken and vegetables, then spoon the prepared stuffing evenly over the top without packing it down.
- Bake uncovered for about 1 hour, until the filling is bubbling and the stuffing is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving.
