Rotisserie Chicken and Stuffing Casserole

This chicken and stuffing casserole is creamy and comforting on a cool winter evening – the whole family will love it! The crispy topping on this old-fashioned casserole is easy to make with a quick-cooking stuffing mix. A store-bought rotisserie chicken is required, but if you have leftover chicken on hand, use it! Leftovers are yummy too.

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

Ingredients

• ¼ cup butter
• 1 ½ cups water
• 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
• ½ (10.5 ounce) can low-sodium cream of mushroom soup
• 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded

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

While you are preparing the 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 5

Mix both condensed soups with sour cream in a bowl until well combined.

Step 6

Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over the chicken and season with salt and pepper. Top with soup mixture and spread stuffing evenly over top.