Rotisserie Chicken and Stuffing Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- cooking spray 1 ½ cups water ¼ cup butter 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top®), or more to taste 1 tablespoon butter 1 onion, diced 3 stalks celery, diced, or more to taste 1 (10.75 ounce) can cream of chicken soup 1 (8 ounce) container sour cream ½ (10.5 ounce) can cream of mushroom soup 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded salt and ground black pepper to taste
Nutrition Info
- 371.8 caloriescarbohydrate: 23.1 gcholesterol: 82.9 mgfat: 21.5 gfiber: 1.1 gprotein: 20.8 gsaturatedFat: 10.5 gservingSize: -sodium: 855.3 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Rotisserie Chicken and Stuffing Casserole
Directions
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring water and 1/4 cup butter to a boil in a saucepan, stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
Heat 1 tablespoon butter in a skillet over medium heat, cook and stir onion and celery until softened, 5 to 10 minutes.
Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper, top with soup mixture. Spread stuffing over soup mixture layer.
Bake in the preheated oven until lightly browned and bubbling, about 1 hour.