Quick Rotisserie Chicken Stuffing Casserole (Print Version)
Easy Rotisserie Chicken Stuffing Casserole is a comforting, quick weeknight meal. Uses store-bought chicken for minimal fuss. Hearty, savory, and family-approved.
# 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 gluten, dairy, poultry
# Ingredients:
→ Casserole Core
01 -
3 cups cooked rotisserie chicken, shredded
02 -
1 (6-ounce) box boxed stuffing mix (e.g., Stove Top)
03 -
1 (10.5-ounce) can cream of chicken soup
04 -
1/2 cup sour cream
05 -
1.5 cups chicken broth, or as needed
→ Flavor Boosters
06 -
1 small onion, finely chopped
07 -
2 celery stalks, finely chopped
08 -
4 tablespoons unsalted butter, divided
09 -
1 teaspoon poultry seasoning
10 -
1/2 teaspoon black pepper
→ Cheesy Topping
11 -
1 cup shredded cheddar cheese
→ Optional Freshness
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, let's get that oven ready! Preheat it to 375°F (190°C). Then, grab a 9x13 inch baking dish and give it a light spray with cooking spray. This is where I always forget, and then things stick, so learn from my mistakes, okay? Having a clean dish means an easier cleanup later, and who doesn't love that? It's all about setting yourself up for success, even on the most harried weeknights. Get it done, you'll thank yourself!
02 -
Now, melt two tablespoons of butter in a large skillet over medium heat. Add your chopped onion and celery. Cook them down until they're softened, about 5-7 minutes. You'll start to smell that amazing savory aroma filling your kitchen – that's the good stuff, the foundation of flavor for our weeknight bake. Don't rush this step; letting the veggies soften really makes a difference in the final texture and taste. I once tried to skip this, and the celery was crunchy, which was... not the vibe.
03 -
In a large bowl, combine the cream of chicken soup, sour cream, poultry seasoning, and black pepper. Stir it all together until it's smooth and well combined. This is going to be the creamy binder for our casserole, so make sure there are no lumps! Then, gently fold in your shredded rotisserie chicken and the sautéed vegetables. Everything should be nicely coated. This mixture should look deliciously messy, honestly, like a happy little chicken party.
04 -
Next, spread the chicken and cream mixture evenly into the bottom of your prepared baking dish. This is your hearty base. Press it down just a little bit with the back of a spoon or spatula. You want an even layer so that every bite gets a good mix of chicken and creamy goodness. I sometimes get a little too enthusiastic with this step and make it uneven, but hey, it all bakes together in the end, right? It's all part of the charm of making this comforting dish.
05 -
In the same skillet (because who needs more dishes, honestly?), melt the remaining two tablespoons of butter. Add the stuffing mix and toss to coat. Slowly pour in the chicken broth, stirring just until the stuffing is moistened. Don't overmix, or it gets gummy! Spread this prepared stuffing mixture evenly over the chicken layer in the baking dish. It should look like a fluffy, golden blanket ready to get crispy. This is where the magic happens for our simple casserole.
06 -
Pop the casserole into your preheated oven and bake for 20 minutes. After that, pull it out and sprinkle the shredded cheddar cheese evenly over the top. Return it to the oven for another 10-15 minutes, or until the cheese is melted, bubbly, and the stuffing topping is golden brown and a little crispy. The kitchen will smell incredible, trust me! Let it rest for a few minutes before serving, then garnish with fresh parsley if you're feeling fancy. Enjoy your hearty casserole!
# Notes:
01 -
Don't overmix the stuffing; it gets gluey, and nobody wants a gummy topping!
02 -
This casserole keeps beautifully in the fridge for 3-4 days, reheats nicely in the oven.
03 -
I've used cream of mushroom soup when I ran out of chicken soup, and it worked, kinda!
04 -
Serve with a crisp green salad to cut through the richness beautifully.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
large mixing bowl
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-35g