Rotisserie Chicken and Stuffing Casserole
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.