Rotisserie Chicken and Stuffing Casserole
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| Rotisserie Chicken and Stuffing Casserole |
Here The Details Recipe:
Rotisserie Chicken and Stuffing Casserole - Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!
Prep:15 mins
Cook:1 hr 10 mins
Total:1 hr 30 mins
Additional:5 mins
Servings:8
Max Servings:8
Yield:1 9x13 baking dish
INGREDIENTS
- cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), 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
INSTRUCTIONS
Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
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.
Step 3
Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
Step 4
Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
Step 5
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.
Step 6
Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Nutrition Facts
Per Serving:
372 calories; 21.5 g total fat; 83 mg cholesterol; 855 mg sodium. 23.1 g carbohydrates; 20.8 g protein; Full Nutrition
Source =>> Rotisserie Chicken and Stuffing Casserole
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Happy Eating, my friends!
