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Rotisserie Chicken And Stuffing Casserole Recipe | Cozy Dinner

When I first made this rotisserie chicken and stuffing casserole recipe, I felt like I’d unlocked an easy comfort-food secret. Using a store-bought chicken saved me time, yet the rich, creamy mix and crisp topping made it feel homemade.

If you enjoy Sicilian Chicken Soup Recipe style warmth, explore our guide—but here’s a unique twist in casserole form that’s ready for your table tonight.

Ingredients

Here’s what you’ll need (serves about 8):

1½ cups water — used to hydrate the stuffing mix for perfect texture
¼ cup butter — this helps moisten and flavor the stuffing
1 (6 oz) package quick-cooking stuffing mix (e.g. Stove Top) — use fresh (not stale) for best rise and crispness
1 tablespoon butter — for sautéing onion & celery
1 medium onion, diced — adds sweetness and depth
3 stalks celery, diced — for crunch and classic flavor
1 (10.5 oz) can low-sodium cream of chicken soup — a creamy base (you can substitute cream of celery)
½ (10.5 oz) can low-sodium cream of mushroom soup — blends earthiness into the sauce
1 (8 oz) container sour cream — gives tang and creaminess (do not use frozen)
1 whole cooked rotisserie chicken, skinned, boned, and shredded — the star shortcut
Salt and freshly ground black pepper, to taste — always adjust at the end

Note: Several servings (about 8) depending on portion size.

Cooking Time

Here’s how long each stage takes:

Prep Time: 15 minutes
Cooking Time (baking): 1 hour
Total Time (including assembly): 1 hour 25 minutes

How to Make Rotisserie Chicken & Stuffing Casserole

Preheat and prep your dish

First, I set my oven to 375 °F (190 °C) and lightly spray a 9×13-inch baking dish. This gives my casserole a nonstick base and ensures even browning.

Cook and fluff the stuffing

In a saucepan over medium heat, bring 1½ cups water and ¼ cup butter to a boil. Stir in the stuffing mix, remove from heat, cover, and let it absorb. Then fluff with a fork so it’s airy and not clumped.

Sauté onions and celery

In a skillet, melt 1 tablespoon butter, then add diced onion and celery. Cook and stir until they are tender and the onion turns translucent, about 5 to 10 minutes.

Combine creamy soup base

In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, and sour cream until smooth and uniform. This becomes the luscious binder for the chicken.

Layer the casserole

Spread shredded rotisserie chicken evenly across the bottom of the prepared dish. Top with the onion-celery mixture, seasoning with salt and pepper. Then pour the soup mixture over that. Finally, spread the prepared stuffing on top.

Bake until bubbly and golden

Place the casserole in the oven and bake until the filling bubbles at the edges and the stuffing turns golden brown on top — about 1 hour. Let it rest briefly before serving.

Additional Tips for Making This Recipe Shine

Here are a few tricks I’ve learned when cooking this dish:

Use a fresh quick-cooking stuffing mix (not a stale box) to give your top that crisp, light texture.
Don’t skip sautéing the onion and celery — I believe that step gives the casserole its aromatic base.
If the top is browning too fast, tent foil over it during the last 10 minutes to prevent burning.
Let the casserole rest 5–10 minutes after baking — it firms up and slices more cleanly.
I sometimes swirl in a teaspoon of Dijon mustard to the creamy mix for a subtle tang lift.

Variations

You can easily adapt this dish to suit different tastes or dietary needs. Explore these options (and other dinner recipes) for inspiration:

Dairy-free: Use dairy-free sour cream and replace condensed soups with non-dairy versions.
Low sodium: Choose reduced-sodium soups and skip added salt until the end.
Veggie boost: Stir in frozen peas, carrots, or green beans for extra color and nutrition.
Spicy twist: Add a dash of smoked paprika or cayenne to the soup mix for a gentle kick.
Herb upgrade: Mix in fresh thyme, parsley, or sage into the stuffing layer.

Also, if you like Mexican Chicken Casserole Recipe flavors, throw in some corn, green chiles, or a bit of pepper jack cheese on top before baking!

Equipment You Need

Here’s what I used (and why):

9×13-inch baking dish — perfect size for eight servings
Saucepan — for cooking the stuffing
Skillet — to sauté onion and celery
Mixing bowl — to blend the soups and sour cream
Spatula or spoon — for layering each component
Aluminum foil (optional) — to shield the top if it browns too much

How to Serve Rotisserie Chicken & Stuffing Casserole

Here’s how I like to present it:

Sprinkle fresh chopped parsley or chives over the golden stuffing before serving.
Serve with a crisp green salad or steamed vegetables on the side for balance.
Use a wide, shallow scoop so each portion shows both creamy filling and crunchy top.
Pair with crusty bread or dinner rolls to help mop up any juicy bits.

Calories Count

Here is the nutritional breakdown per serving (based on 8 servings):

362 Calories
21 g Fat
20 g Carbohydrates
20 g Protein
Additional: Saturated Fat ~10 g, Cholesterol ~83 mg, Sodium ~672 mg, Dietary Fiber ~2 g

How to Store the Casserole

Refrigerate: Store leftovers in an airtight container in the fridge for 3 to 4 days.

Freeze: Assemble in a freezer-safe dish, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw overnight before reheating.

Reheat: Warm in the oven at 350 °F until hot throughout, or microwave individual portions until heated.

Why You’ll Love This Recipe

Here are a few reasons this casserole earns a spot in my regular rotation:

Effortless and time-saving, thanks to rotisserie chicken and pantry staples.
Comforting and creamy, yet balanced with a crispy stuffing topping.
Flexible—you can adapt it to dairy-free or low-sodium versions.
Crowd-pleasing—great for family meals or potlucks.
Easily customizable with extra veggies or flavor boosts.

Extra Notes to Help You Succeed

This casserole is forgiving, which I love. Use a freshly cooked rotisserie chicken you enjoy. Be gentle when fluffing the stuffing so it doesn’t collapse. Taste your creamy mixture before layering—adjust salt or pepper as needed.

And remember: letting it rest after baking helps it slice neatly. Whether you’re craving comfort or want to turn leftovers into something special, this dish has you covered.

Ben Carraoli