Super delicious finger-licking goodness, made with just a few ingredients in a few easy steps. A recipe to make this restaurant delight at home, for yourself and family..
If you are looking for a healthy recipe that everyone would always love to have, then you should think of the rotisserie chicken and stuffing casserole. For lovers of veggies, rotisserie chicken and stuffing casserole is one of the recipes that you should consider.
INGREDIENTS :
- 1 fully cooked grilled chicken (boneless, skinless, and chopped)
- Cooking spray
- 1¼ cup water
- ½ cup of butter
- 6 ounces or 1 can of quick-cooking stuffing mix (on stove top)
- 1 tablespoon butter
- 1 onion (cubes)
- 3 celery stalks (diced)
- 10 ounces or 1 can of chicken soup
- 10 ounces or 1 can of cream of mushroom soup
- 8 oz sour cream
- Salt and black pepper (to taste)
DIRECTIONS :
- Step 1: Preheat the oven to 375 degrees Fahrenheit, and then grease the baking pan with cooking spray.
- Step 2: Add water with ¼ cup of butter in a saucepan, allowing it to boil. Remove the saucepan, cover it and leave it to absorb for about 5 minutes.
- Step 3: Heat 1 tsp of butter in a skillet over medium heat. Add celery and onions, then allow to cook for about 6-11 minutes or until they are soft.
- Step 4: Mix the sour cream, cream of chicken soup, and cream of mushroom soup together on medium heat in the saucepan. Stir constantly until it is even and smooth.
- Step 5: Put the shredded chicken in the greased baking dish. Add the onion and celery mixture on top of the chicken. Season it with salt and pepper.
- Step 6: Flip the soup over chicken and vegetables, spreading filling blend over soup layer. Bake it in the preheated oven for about 45 minutes or until it is light brown and creamy. Remove from the oven and allow to stand for 10 minutes before serving.
Rotisserie chicken and stuffing casserole
Yield:
6
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
1 hour 15 minutes
Ingredients
- 1 fully cooked grilled chicken (boneless, skinless, and chopped)
- Cooking spray
- 1¼ cup water
- ½ cup of butter
- 6 ounces or 1 can of quick-cooking stuffing mix (on stove top)
- 1 tablespoon butter
- 1 onion (cubes)
- 3 celery stalks (diced)
- 10 ounces or 1 can of chicken soup
- 10 ounces or 1 can of cream of mushroom soup
- 8 oz sour cream
- Salt and black pepper (to taste)
Instructions
Step 1: Preheat the oven to 375 degrees Fahrenheit, and then grease the baking pan with cooking spray.
- Step 2: Add water with ¼ cup of butter in a saucepan, allowing it to boil. Remove the saucepan, cover it and leave it to absorb for about 5 minutes.
- Step 3: Heat 1 tsp of butter in a skillet over medium heat. Add celery and onions, then allow to cook for about 6-11 minutes or until they are soft.
- Step 4: Mix the sour cream, cream of chicken soup, and cream of mushroom soup together on medium heat in the saucepan. Stir constantly until it is even and smooth.
- Step 5: Put the shredded chicken in the greased baking dish. Add the onion and celery mixture on top of the chicken. Season it with salt and pepper.
- Step 6: Flip the soup over chicken and vegetables, spreading filling blend over soup layer. Bake it in the preheated oven for about 45 minutes or until it is light brown and creamy. Remove from the oven and allow to stand for 10 minutes before serving.
