Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

This chicken and stuffing casserole is easy to prep with shredded cooked chicken, veggies, and stuffing; bake until golden and bubbly for a cozy meal.

Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
362 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 3
Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
Step 4
Mix both condensed soups with sour cream in a bowl until well combined.
Step 5
While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.
Step 6
Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.
Step 7
Top with soup mixture and spread stuffing evenly over top.
Step 8
Serve hot and enjoy!

Ingredients

  • 1 tablespoon butter
  • 1 (8 ounce) container sour cream
  • salt and ground black pepper to taste
  • 1 medium onion, diced
  • cooking spray
  • 3 stalks celery, diced, or more to taste
  • 1 (10.5 ounce) can low-sodium cream of chicken soup
  • 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
  • 0.25 cup butter
  • 1.5 cups water
  • 0.5 (10.5 ounce) can low-sodium cream of mushroom soup
  • 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top®), or more to

Categories

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