Rotisserie Chicken and Stuffing Casserole
Cooked rotisserie chicken, softened onion and celery, a creamy soup-and-sour-cream filling, and golden stuffing make an easy 9×13-inch casserole for eight servings.
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. A food thermometer inserted into the center should read 165°F (74°C). If the stuffing browns before the center is hot, cover loosely with foil and continue baking.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Stuffing: Chicken broth adds more savory flavor than water. Allow the stuffing to absorb the liquid, then spread it loosely rather than packing it down.
Soups: Use the condensed soups without adding extra water. Keep the quantities in the ingredient list unchanged.
Timing: The 70-minute cooking estimate includes up to 10 minutes for the vegetables and about 60 minutes in the oven. Total time also includes 15 minutes of preparation and up to 10 minutes of resting. Allow extra baking time if the filling starts cold.
Storage: Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F, at 40°F or below. Use within 3 to 4 days, accounting for any earlier storage of the chicken. Freeze baked portions for up to 2 months, thaw in the refrigerator, and reheat to 165°F.