A fast 30-minute dinner is made easier thanks to store shortcuts. Get everything you need for this creamy chicken and stuffing bake. It’s heartwarming no matter what you have going on.
Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It’s yummy left over too! This is one of my favorite recipes from when I was growing up! It’s still delicious! The only thing I’ve changed is using cream of mushroom soup instead of cream of chicken. Love this! This Chicken and Stuffing Casserole is pure, cool-weather comfort food! It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates.
Chicken and Stuffing Casserole is one of those recipes that just takes me back to my mom’s kitchen table. The smell alone can transport me to my childhood home, and I love that my own kids have now learned to enjoy the meal, too!
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.
Directions :
Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-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.