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Rotisserie Chicken And Stuffing Casserole Recipe
Ben Carraoli

Rotisserie Chicken And Stuffing Casserole Recipe

When I first made this rotisserie chicken and stuffing casserole, 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.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.