ROTISSERIE CHICKEN AND STUFFING CASSEROLE

INGREDIENTS :

• 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 :

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2. 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.
3. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
4. Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
5. 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.
6. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 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

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
2. 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.
3. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
4. Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
5. 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.
6. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.