Rotisserie Chicken and Stuffing Casserole
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.
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.
Notes
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.