Rotisserie Chicken with Stuffing Casserole

            This casserole is a long time favorite in my family. It is simple to make, tastes delicious and the aroma that floats around your kitchen is heavenly! There are not a whole lot of ingredients for this dish and it comes out tasting very creamy. To make it even easier, we are going to use a Stove Top stuffing mix. We will also be using a rotisserie chicken. All you need to do is shred the chicken and leave out the bones.

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            We will add some celery, onion and make some delicious memories. This is a perfect meal to whip up on a busy night.

This is one of those comfort foods that is rumored to come from the south. I am not so sure about that though. 

Your family may think you spent all day getting this dish ready for them to eat. Let them believe it, for now!

Frequently Asked Questions:

            Can I use chicken broth for the Stove Top stuffing?

Of course you can! Any added chicken flavor is perfect! Honestly, I do not usually add in the butter that is called for on the package of stuffing mix.

            Can I make this casserole ahead of time?

That is one of the great things about this recipe. You can definitely prepare it all ahead of time and cover it, then keep it in the refrigerator overnight or all day, until you are ready to bake it.

            Can I freeze any leftovers?

This casserole freezes really well. I usually bake it in freezer safe casserole dishes with lids. When it has cooled down I can just place the cover on and put it in the freezer. It can stay in the freezer for three months.

            Can I store the leftovers in the refrigerator?

I usually put leftovers into single serve containers and place them into the refrigerator. They can be grabbed for school meals, meetings or work lunches. They can sit in covered containers in the refrigerator for 3 to 4 days.

What do you need to make Rotisserie Chicken with Stuffing Casserole

            1 package of Stove Top stuffing mix (or more if you want)

            1 whole chicken cooked and shredded

            1 ½ cups water or chicken broth

            ¼ cup butter

            3 stalks of celery, diced

            1 onion, diced

            1 can cream of chicken soup

            ½ can cream of mushroom soup

            8 ounces sour cream

            Salt and pepper to taste

How to make Rotisserie Chicken with Stuffing Casserole

FIRST STEP:

Preheat the oven to 350*, lightly spray a 9 x 13 baking pan with cooking spray

Bring the water (or chicken broth) to a boil in a medium saucepan. Add in the stuffing mix once the liquid boils.

a)

b)

SECOND STEP:

Remove the pan from the heat, cover and let sit to the side. Fluff with a fork when done.

In a skillet, heat up the butter and add onion and celery, cook until softened

a)

b)

THIRD STEP:

Mix the soups and sour cream together in a bowl

a)

b)

Combine well.

Place the shredded chicken at the bottom of the baking dish, layer the onions and celery over the meat.

FOURTH STEP:

Sprinkle with salt and pepper

Top the onion and celery with the soup mixture

FIFTH STEP:

Top with the stuffing mix

Bake for 1 hour, until bubbly and browned.

Enjoy!

YUM!

Rotisserie Chicken with Stuffing Casserole

Rotisserie Chicken with Stuffing Casserole

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 1 package of Stove Top stuffing mix (or more if you want)
  • 1 whole chicken cooked and shredded
  • 1 ½ cups water or chicken broth
  • ¼ cup butter
  • 3 stalks of celery, diced
  • 1 onion, diced
  • 1 can cream of chicken soup
  • ½ can cream of mushroom soup
  • 8 ounces sour cream
  • Salt and pepper to taste

Instructions

FIRST STEP:

Preheat the oven to 350*, lightly spray a 9 x 13 baking pan with cooking spray

Bring the water (or chicken broth) to a boil in a medium saucepan. Add in the stuffing mix once the liquid boils.

SECOND STEP:

Remove the pan from the heat, cover and let sit to the side. Fluff with a fork when done.

In a skillet, heat up the butter and add onion and celery, cook until softened

THIRD STEP:

Mix the soups and sour cream together in a bowl

Place the shredded chicken at the bottom of the baking dish, layer the onions and celery over the meat.

FOURTH STEP:

Sprinkle with salt and pepper

Top the onion and celery with the soup mixture

FIFTH STEP:

Top with the stuffing mix

Bake for 1 hour, until bubbly and browned.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 18gSaturated Fat: 14gTrans Fat: 4gCholesterol: 240mgSodium: 38mgCarbohydrates: 180gSugar: 42gProtein: 12g