Delicious rotisserie chicken and stuffing casserole dish topped with herbs.

Rotisserie Chicken and Stuffing Casserole

ByCasey Monroe

Why Make This Recipe

Rotisserie Chicken and Stuffing Casserole is a comforting and satisfying meal that is perfect for busy weeknights or when you have leftover rotisserie chicken. This dish has layers of flavor, combining tender chicken with creamy soups and seasoned stuffing. It is easy to prepare and can feed a family, making it a great choice for gatherings or weeknight dinners.

How to Make Rotisserie Chicken and Stuffing Casserole

Ingredients:

  • 1 Whole Cooked Rotisserie Chicken (skinned, boned, and meat shredded)
  • Cooking Spray
  • 1 ½ cups Water
  • ¼ cup Butter
  • 6 oz or 1 Package Quick-cooking Stuffing Mix (Stove Top)
  • 1 tbsp Butter
  • 1 Onion (diced)
  • 3 stalks Celery (diced)
  • 10 oz or 1 Can Cream of Chicken Soup
  • 10 oz or 1 Can Cream of Mushroom Soup
  • 8 oz Sour Cream
  • Salt and Black Pepper (to taste)

Directions:

  1. Preheat oven to 375º F (190º C).
  2. Spray a 9×13” baking dish (or two 8×8” baking dishes) with cooking spray.
  3. In a saucepan, add water and ¼ cup butter and bring to a boil. Stir in the stuffing mix.
  4. Remove the saucepan from heat, cover, and let sit until the water is absorbed (about 5 minutes). Fluff the stuffing mix with a fork.
  5. In a medium skillet, heat 1 tablespoon butter over medium heat. Add onion and celery, cooking until softened (about 5 to 10 minutes).
  6. In another saucepan over medium heat, mix the sour cream, cream of chicken soup, and cream of mushroom soup until smooth.
  7. In the prepared baking dish, spread the shredded chicken evenly on the bottom.
  8. Layer the cooked onion and celery mixture over the chicken. Season with salt and pepper.
  9. Pour the soup mixture over the chicken and vegetables.
  10. Spread the stuffing mix over the soup layer.
  11. Bake in the preheated oven until the top layer is lightly browned and the cream is bubbling (about 45 minutes).
  12. Remove from the oven and let it sit for 10 minutes before serving.

How to Serve Rotisserie Chicken and Stuffing Casserole

Serve the casserole warm, straight from the oven. It pairs well with green vegetables or a simple salad on the side for a balanced meal. You can also add some freshly chopped herbs on top for extra flavor and a nice presentation.

How to Store Rotisserie Chicken and Stuffing Casserole

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350º F (175º C) until heated through, or use the microwave for quicker reheating.

Tips to Make Rotisserie Chicken and Stuffing Casserole

  • For extra flavor, consider adding your favorite herbs or spices to the chicken layer.
  • If you prefer a crunchier topping, leave the casserole in the oven for an extra 5-10 minutes.
  • You can use leftover turkey instead of chicken for a Thanksgiving twist!

Variations

Feel free to switch up the ingredients. You can use different types of vegetables, such as bell peppers or carrots. You can also try different flavors of soup to suit your taste.

FAQs

1. Can I use homemade chicken instead of rotisserie chicken?
Yes, you can definitely use leftover homemade chicken. Just make sure to shred it before adding it to the casserole.

2. How long can I freeze the casserole?
You can freeze the casserole for up to 2 months. Make sure to wrap it tightly in plastic wrap and then aluminum foil before freezing.

3. Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and keep it covered in the refrigerator for one day before baking. Just add a few minutes to the baking time if it’s cold from the fridge.