When you’re short on time but craving something hearty, creamy, and satisfying, a casserole is your best friend. This rotisserie chicken and stuffing casserole brings together everything you love about a traditional Sunday dinner in one warm, oven-baked dish. It’s a layered comfort food experience—with juicy shredded chicken, flavorful vegetables, rich cream-based sauce, and a buttery stuffing topping that gets golden and slightly crisp as it bakes. The best part? You don’t need to cook a whole chicken from scratch. A store-bought rotisserie chicken saves time without sacrificing flavor, making this a weeknight-friendly meal.
This recipe is ideal when you’re looking to use up leftover chicken or need to feed a crowd without stress. It’s filling, family-approved, and customizable. You can tweak the flavors to your liking—swap cream of mushroom for more cream of chicken, throw in a handful of frozen peas, or use turkey instead of chicken. The creamy soup and sour cream mixture brings everything together with a velvety texture, and the savory stuffing topping finishes it off with a satisfying crunch. Let’s get into how to make this cozy classic come to life in your kitchen.
Rotisserie Chicken and Stuffing Casserole
Ingredients:
- 1 package Stove Top stuffing mix (or more if desired)
- 1 whole cooked rotisserie chicken, shredded
- 1 ½ cups water or chicken broth
- ¼ cup butter
- 3 celery stalks, diced
- 1 onion, diced
- 1 can cream of chicken soup
- ½ can cream of mushroom soup
- 8 ounces sour cream
- Salt and pepper to taste
Servings: Makes approximately 6 to 8 servings
Directions:
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. In a saucepan, bring water or chicken broth to a boil, then stir in the stuffing mix. Remove from heat, cover, and let sit. Fluff with a fork when ready. In a skillet, melt butter and sauté diced onion and celery until tender. In a separate bowl, mix cream of chicken soup, cream of mushroom soup, and sour cream until smooth. Layer the shredded chicken in the baking dish, then top with the sautéed vegetables. Season with salt and pepper. Spread the soup and sour cream mixture evenly over the vegetables. Finish by spreading the prepared stuffing mix on top. Bake uncovered for about 1 hour, or until bubbly and golden brown. Serve hot.
Nutritional and Dietary Notes:
This casserole is rich in protein from the chicken and offers some fiber from the vegetables. However, it’s also high in sodium and contains dairy, gluten, and processed ingredients from the soups and stuffing mix. For a lighter version, consider using low-sodium soups and reduced-fat sour cream. Not suitable for dairy-free or gluten-free diets without substitution.
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