Diva Tasting: Rotisserie Chicken and Stuffing Casserole….

Rotisserie Chicken and Stuffing Casserole


Cooking Spray

2 Cups Water

½ Cup Butter

1 (6 Ounce) Package Quick-Cooking Stuffing Mix (such As Stove Top®), Or More To Taste

1 Tablespoon Butter

1 8 oz. Package Sliced Cremini Mushrooms

1 Onion, Diced

3 Stalks Celery(With Leaves), 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


Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Step 2 Bring water and 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.

Step 3 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.

Step 4 Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a large bowl mix well, then add shredded chicken, mushrooms and the sauteed vegetable mixture. Mix until well combined.

Step 5 Spread shredded chicken mixture into the bottom of the prepared baking dish. Then season with salt and pepper. Spread stuffing over soup, chicken mixture layer.

Step 6 Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

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