If you are coming home with no time to make dinner but suddenly remember you have some leftover rotisserie chicken, dinner is practically done. In no time, you will have a delicious chicken and stuffing casserole on the table that everyone will enjoy.
It’s nearly Thanksgiving, and I’m sure you have a box of stuffing somewhere in the pantry. Rotisserie chicken and stuffing casserole are crunchy on the top, soft and gooey in the middle, and very satisfying.
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken and Stuffing Casserole?
- Preheat the oven to 350 F. This is a layered dish, so you have to prep the layers. First, we have to make the stuffing. In a small pot, boil the water and add the butter. When the butter has melted, remove the pot from heat and add the stuffing. Mix it carefully and place the lid for 5 minutes. Fluff with a fork.
- In a medium-sized skillet, heat the olive oil and saute the onion and bell peppers.
- Now it’s time to start layering the casserole. For the first layer, place the shredded chicken in the bottom of a 9 x 9-inch casserole dish.
- Second layer, spoon the sauteed onion and bell peppers and the uncooked broccoli florets on top of the chicken.
- Prep the third layer: mix the cream of chicken soup, cream of mushroom soup, and sour cream and pour over the veggies.
- For the last layer, sprinkle the stuffing on top of the soup mixture and bake for 45min or until the stuffing is brown and the casserole is bubbly.
Can You Freeze Chicken and Stuffing Casserole?
You sure can. Assemble all the layers, wrap in a couple of layers of plastic wrap and one final layer of foil and freeze for up to 4 months. You can also freeze the baked casserole. Just let it come to room temperature and then wrap in plastic and foil, and freeze.
What To Serve with Chicken and Stuffing Casserole?
I like to serve a mixed greens salad with balsamic vinaigrette, and for dessert, apple pie with vanilla ice cream or bananas foster. You can serve your favorite salad and dessert with this casserole, which is a complete meal all by itself.
- If you want to make this casserole ahead of time, you can assemble it and refrigerate it for up to two days before baking.
- When hydrating the stuffing, do not mix it too much, or it will become mushy.
- You can add all the veggies you want. Chopped carrots, green beans, and peas are also a good addition.
- If you want a cheesy casserole, add your favorite shredded cheese before adding the final stuffing layer.
- 1 ½ cups of water
- ¼ cup butter
- 1- 6 oz stuffing mix
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped orange or red bell pepper
- 1 cup chopped celery
- 1 cup broccoli florets
- 3 cups of shredded rotisserie chicken
- 1- 10 oz cream of chicken soup
- 1- 10 oz cream of mushroom soup
- ½ cup sour cream
- Preheat the oven to 350 F. In a small pot, bring water and butter to a boil. Once boiling, add the packet of stuffing and stir. Remove from heat, put the lid on for 5 minutes, and fluff with a fork.
- In a medium-sized skillet, heat the olive oil and saute the onion and bell pepper.
- Place shredded chicken in the bottom of a 9 x 9-inch casserole dish
- Sprinkle the sauteed veggies and broccoli florets on top of the chicken
- In a small bowl, mix the cream of chicken soup, cream of mushroom soup, and sour cream. Pour this mixture carefully on top of the veggies
- Spoon the stuffing on top and bake for 45 mins or until brown and bubbly