Description
This Rotisserie Chicken and Stuffing Casserole is a comforting, hearty dish perfect for using up leftover rotisserie chicken. It features a creamy blend of soups and sour cream layered with tender shredded chicken, sautéed celery and onions, and topped with flavorful Stove Top stuffing, all baked to bubbly perfection.
Ingredients
Stuffing
- 1 package Stove Top stuffing mix (or more if desired)
- 1 ½ cups water or chicken broth
- ¼ cup butter
Chicken and Vegetables
- 1 whole rotisserie chicken, cooked and shredded
- 3 stalks celery, diced
- 1 onion, diced
Soup Mixture
- 1 can cream of chicken soup
- ½ can cream of mushroom soup
- 8 ounces sour cream
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Prepare Stuffing: Bring the water or chicken broth to a boil. Stir in the stuffing mix, then remove from heat, cover, and let it sit until the liquid is absorbed. Fluff the stuffing with a fork to separate the grains.
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until they are softened and fragrant, about 5 to 7 minutes.
- Mix Soups and Sour Cream: In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream. Stir until the mixture is smooth and well incorporated.
- Assemble Casserole: Spread the shredded rotisserie chicken evenly in the prepared baking dish. Layer the sautéed onions and celery over the chicken. Season with salt and pepper. Spread the soup and sour cream mixture evenly over the vegetables. Finally, top the casserole with the prepared stuffing mix.
- Bake: Place the casserole in the preheated oven and bake for about 1 hour, or until the casserole is bubbly and the stuffing topping is golden brown. Let it cool slightly before serving to set the layers.
Notes
- You can substitute chicken broth for water to enhance the stuffing’s flavor.
- Feel free to add herbs like thyme or rosemary for extra aroma.
- Leftover rotisserie chicken can be swapped with cooked shredded chicken breast.
- This casserole can be prepared a day ahead and refrigerated before baking.
- Ensure the stuffing topping is not too dry before baking, fluff well to keep it light and crispy.
