Rotisserie Chicken and Stuffing Casserole
This rotisserie chicken and stuffing casserole is just the thing. It’s simple to make and reheats well, so you can enjoy it all week long. Plus, it’s a great way to use up any leftovers from Thanksgiving or Christmas.
INGREDIENTS:
1 Whole Cooked Rotisserie Chicken, Skinned, boned, and meat shredded
Cooking Spray
1 ½ cups Water
¼ cup Butter
6 oz or 1 Package Quick-cooking Stuffing Mix, Stove Top
1 tbsp Butter
1 Onion, Diced
3 stalks Celery, Diced
10 oz or 1 Can Cream of Chicken Soup
10 oz or 1 Can Cream of Mushroom Soup
8 oz Sour Cream
Salt and Black Pepper, To taste
DIRECTIONS:
Preheat oven to 375º F / 190º C.
Spray a 9×13” or baking dish (or two 8×8” baking dishes) with cooking spray.
Add water and 1/4 cup butter in a saucepan and bring to a boil. Stir in stuffing mix.
Remove saucepan from heat, cover, and let sit until water is absorbed (5 minutes). Stir the stuffing mix with a fork.
In a medium skillet, heat 1 tbsp butter over medium heat. Add onion and celery and cook until softened (5 to 10 minutes).
Mix sour cream, cream of chicken soup, and cream of mushroom soup together in a saucepan over medium heat. Stir until smooth.
In the baking dish, spread shredded chicken into the bottom.
Layer onion and celery mixture over chicken. Season with salt and pepper.
Stir the soup over the chicken and vegetables …
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