Super rotisserie chicken and stuffing casserole is a delicious recipe loved by young and old. This recipe is made with rotisserie chicken, celery, butter and other ingredients, giving the crispy perfect taste.
Rotisserie chicken and stuffing casserole is a wonderful recipe, even best for veggies and the leftovers is just as perfect as freshly cooked chicken. This recipe is my family favourite, my daughter loves this recipe especially for dinner. This is because it is crispy, comforting, simple and quick to make. Whatever venet you have in the house, whether filling a weekend dinner with large families, or a picnic, weekday meal, hectic weekend treat, or any other events you can think of, it’s just perfect for it. You can pair this rotisserie chicken and stuffing with other recipes like bakes, casseroles, slow cooker dishes etc. When it comes to having an inexpensive dinner, this recipe is always my go-to plug when compared to other meats or poultry products. For a perfect rotisserie chicken and stuffing casserole, you can use pre-made chicken, frozen veggies, and other stovetop stuffing mix for a perfect taste. All of these come together to give you a perfect and delicious stuffing rotisserie chicken.
Nutritional facts:
Calories: 344kcal | Carbohydrates: 53g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 992mg | Potassium: 827mg | Fiber: 5g | Sugar: 9g | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg
Ingredients
1 Whole Cooked Rotisserie Chicken, Skinned, boned, and meat shredded
Cooking Spray
1 ½ cups Water
¼ cup Butter
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
1 Can Cream of Mushroom Soup
8 oz Sour Cream
Salt and Black Pepper, to taste
How to prepare
Step 1:
Preheat the oven to 375 degrees Fahrenheit. With a cooking spray, spray the baking dish. Then add water and ¼ cup butter in a saucepan and allow to boil, and stir in the stuffing mix.
Step 2:
Remove the saucepan from heat, cover and leave it until the water is absorbed for about 5 minutes, then stir the stuffing mix with a fork. Heat 1 tbsp butter in a medium skillet over medium heat, then add onion and celery. Allow to cook for about 5-10 minutes or until it is softened.
Step 3:
Mix the creams together, i.e. the sour cream, cream of chicken soup, and cream of mushroom soup in a saucepan over medium heat, and stir until it is evenly combined.
Step 4:
Spread shredded chicken into the bottom in a baking dish. Then layer onion and celery mixture over chicken while you season with salt and pepper.
Step 5:
Stir the soup over the chicken and vegetables and spread the stuffing mix over the soup layer.
Step 6:
Allow to bake in the preheated oven for about 45 minutes or until the top layer is lightly browned and the cream bubbles.
Step 7:
Remove from the oven and leave it for 10 minutes before serving.
Tips and variations
You can make this recipe ahead by assembling the casserole for up to 24 hours and keep in the refrigerator until you are ready to bake.
Leftovers can sit in the freezer for up to 3 months in an airtight container.
