Hearty Rotisserie Chicken Stuffing Casserole (Print Version)
Whip up a comforting Rotisserie Chicken Stuffing Casserole. Easy, satisfying, and perfect for using up leftovers, this dish feels like a warm hug.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Base Ingredients
01 -
1 (2 lb) cooked rotisserie chicken, shredded (about 4 cups)
02 -
1 (6 oz) box savory herb stuffing mix (like Stove Top)
→ Creamy Binder
03 -
1 (10.5 oz) can cream of mushroom soup (full-fat for best results)
04 -
1/2 cup chicken broth
05 -
1/2 cup sour cream
→ Aromatics & Texture
06 -
1/2 yellow onion, finely chopped
07 -
1 celery stalk, finely chopped
→ Finishing Touches
08 -
2 tablespoons unsalted butter, divided
09 -
2 tablespoons fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, let's get that rotisserie chicken shredded. I usually just pull it apart with my fingers; it’s quicker and honestly, a bit therapeutic. Aim for bite-sized pieces, not too big, not too small. While you're at it, finely chop your onion and celery. I like to get them really small so they blend seamlessly into the dish, adding flavor without being too noticeable. This is where I usually have a little mountain of chicken on my counter, a glorious mess!
02 -
Melt a tablespoon of butter in a medium saucepan over medium heat. Toss in your chopped onion and celery. Sauté them until they're nice and soft, about 5-7 minutes. You want them translucent, not browned. This step really builds the flavor foundation for our casserole, so don't skip it! I remember one time I rushed this step, and the veggies were still a bit crunchy, which was... not ideal.
03 -
In a large mixing bowl, combine the cream of mushroom soup, chicken broth, and sour cream. Whisk it all together until it’s smooth and creamy. It should look like a lovely, pale, savory sauce. This is the glue that holds our casserole together and makes it so incredibly moist and flavorful. I sometimes add a dash of black pepper here, just because I like a little kick, but that’s totally optional, hon.
04 -
Now for the fun part! Gently fold the shredded rotisserie chicken and your sautéed onion and celery into the creamy soup mixture. Make sure everything is evenly coated. Then, in a separate bowl, prepare your stuffing mix according to the package directions, but hold back a tiny bit of the liquid if you can; we don't want it soggy. I always grease my 9x13 inch baking dish here; learned that the hard way after a sticky situation once!
05 -
Spread half of the prepared stuffing mix evenly in the bottom of your greased baking dish. Spoon the creamy chicken mixture over the stuffing layer, making sure it's spread out nicely. Finally, top with the remaining stuffing mix. I like to dot the top with a few small pats of butter at this stage; it helps the stuffing get wonderfully crispy and golden brown. Bake at 375°F (190°C) for about 25-30 minutes, until bubbly and golden.
06 -
Once it’s out of the oven, that <strong>Rotisserie Chicken Stuffing Casserole</strong> should be bubbling around the edges, with a beautifully golden-brown, slightly crispy top. Let it rest for 5-10 minutes before serving. This resting time is crucial, I promise, it helps everything set and prevents it from falling apart when you scoop it. Sprinkle with fresh parsley for a touch of color and freshness. The smells, oh my goodness, the smells are just heavenly!