Rotisserie Chicken and Stuffing Casserole is one of the easiest ways to turn cooked chicken into a full comfort-food dinner. The bottom is layered with shredded chicken, sautéed onion and celery, and a creamy soup mixture, while prepared stuffing bakes on top until hot and lightly browned.
I like this kind of casserole when the chicken is already cooked and the goal is simply to get dinner assembled. Using chicken broth instead of water for the stuffing gives it a little more flavor, and cooking the onion and celery in butter before layering keeps the vegetables from tasting raw.
For more easy baked chicken dinners, try my Chicken Pot Pie Bake with Biscuits, Company Chicken Casserole, Chicken Noodle Casserole, or browse my 15 Easy Casseroles for Dinner.
Why You’ll Like This Chicken and Stuffing Casserole
- Uses cooked chicken: Rotisserie chicken keeps the prep short.
- One baking dish: Chicken, vegetables, creamy sauce, and stuffing are layered together.
- Good texture: The creamy filling stays soft while the stuffing on top gets lightly browned.
- Make-ahead friendly: Most of the casserole can be assembled before dinner.
- Easy to stretch: A 9×13-inch dish makes enough for a family meal or leftovers.
Ingredient Notes
Rotisserie Chicken
Shredded rotisserie chicken is the main shortcut in this recipe. Remove the skin before shredding if you want a smoother filling, and break the meat into bite-size pieces so it spreads evenly through the casserole.
Stuffing Mix
Boxed stuffing gives you the seasoned topping without mixing breadcrumbs and herbs separately. Chicken broth adds more savory flavor than water. Once it has absorbed the liquid, fluff it with a fork instead of packing it down.
Celery and Onion
Cooking the celery and onion in butter first softens them and brings out their flavor. Give them a few minutes in the skillet before layering them over the chicken.
Creamy Soup Mixture
Cream of chicken soup, cream of mushroom soup, and sour cream form the sauce. Stir them until smooth before spreading so every serving gets an even amount of the creamy filling.
Tips for the Best Stuffing Casserole
- Use chicken broth for the stuffing. It gives the topping more flavor without extra seasoning.
- Soften the vegetables first. Onion and celery should be tender before the casserole goes into the oven.
- Do not compress the stuffing. A loose top layer browns better than one that is packed down.
- Spread the creamy mixture evenly. This keeps the chicken moist through the long bake.
- Watch the top near the end. If the stuffing browns faster than the center heats, loosely cover the dish with foil.
Make Ahead and Storage
You can prepare the chicken, vegetable, and creamy layers ahead of time and refrigerate them in the baking dish. For the best texture, I prefer adding the prepared stuffing closer to baking so it does not absorb too much moisture while sitting overnight.
Store leftovers covered in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave, or cover a larger portion and warm it in the oven until hot in the center. The stuffing softens after refrigeration, but a few uncovered minutes in the oven can help the top dry out again.
Can You Freeze Rotisserie Chicken and Stuffing Casserole?
Yes, although the stuffing will be softer after thawing. Freeze the assembled casserole tightly wrapped, thaw it overnight in the refrigerator, and bake until heated through. If you are planning specifically for the freezer, keeping the stuffing separate until baking gives you a better topping.
Frequently Asked Questions
Can I use leftover chicken instead of rotisserie chicken?
Yes. Any cooked, shredded chicken works. This is a good recipe for using leftovers as long as the chicken is still moist.
Can I use only cream of chicken soup?
You can, but the mushroom soup adds a little extra savory depth. If you replace it, use enough cream of chicken soup to keep the sauce quantity similar.
Why is my stuffing dry?
Make sure the stuffing fully absorbs the hot water or broth before you add it to the casserole. If it still looks dry before baking, add a small splash of broth and fluff it again.
More Easy Chicken Casseroles
Try my Chicken Spaghetti Casserole, Broccoli Rice Cheese and Chicken Casserole, or Teriyaki Chicken Casserole. You can also browse the full casserole collection.
Rotisserie Chicken and Stuffing Casserole Recipe
The complete printable recipe is below, with the ingredient amounts, equipment, timing, and the steps I use for a creamy chicken filling and a golden stuffing top.
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.
