Rotisserie Chicken and Stuffing Casserole

This old-fashioned chicken and stuffing casserole is creamy and comforting on a cool winter evening. It's so easy to prep and the whole family will love it.

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

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

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.