Rotisserie Chicken and Stuffing Casserole

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Rotisserie Chicken and Stuffing Casserole

It couldn’t be easier to make this shortcut chicken and stuffing casserole with convenient ingredients (such as rotisserie chicken, store-bought stuffing mix, and canned condensed soups). Plus, this top-rated recipe makes a great make-ahead meal — and it’s freezer-friendly! Looks like you’ve just found your next weeknight favorite.

Meredith Food Studios

How to Make Chicken and Stuffing Casserole

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make this rotisserie chicken and stuffing casserole:

Cook Stuffing

Bring water and butter to a boil, then cook the stuffing until the water is absorbed. Fluff the stuffing with a fork.

Cook Veggies

Sauté the celery and onions in butter until they’re softened and the onions are translucent.

Mix Soups

In a separate bowl, mix both cans of condensed soups with the sour cream until the ingredients are well-combined.

Assemble and Bake

Spread the shredded chicken in the bottom of a prepared casserole dish. Top with the onion mixture and season with salt and pepper. Next, pour the soup mixture evenly over the onion mixture. Finish with a layer of stuffing.

Bake until the filling is bubbly and the top is golden brown.

Ingredient Substitutions

The beauty of this recipe? It’s super adaptable. You can customize it with ingredients you have on hand. Here are a few simple substitution ideas:

Chicken: The Allrecipes community loves this recipe because it calls for rotisserie chicken, a quick and convenient alternative to cooking your own chicken. But you don’t necessarily have to use rotisserie chicken! You can use any shredded, cooked chicken you want.
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Condensed Soup: This casserole recipe calls for two cans of low-sodium condensed soup: cream of chicken and cream of mushroom. You can use two cans of one or the other or you can switch things up a bit by substituting one can for condensed cream of celery soup.

Sour Cream: No sour cream? No problem! Reviewers say mayonnaise works just as well. You can substitute on a 1:1 ratio (use 8 ounces of mayo since this recipe calls for 8 ounces of sour cream).

For a pop of flavor and color, try adding fresh or frozen veggies into the mix. Peas, carrots, green beans, mushrooms, and corn all work very well in this rotisserie chicken and stuffing casserole recipe.

Can You Make Chicken and Stuffing Casserole Ahead of Time?

Sure! This chicken and stuffing casserole actually works quite well as a make-ahead dish. Simply assemble the casserole, cover tightly with storage wrap, and store in the fridge for up to 24 hours. When you’re ready to bake, just add 5-10 minutes of cooking time to make sure the cold casserole is heated through.

How to Store Chicken and Stuffing Casserole

Store leftover chicken and rice casserole in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until heated through.

Can You Freeze Chicken and Stuffing Casserole?

Yes, you can absolutely freeze this chicken and stuffing casserole: Prepare the dish in a disposable baking pan to make freezing easier. Wrap the entire casserole (pan and all) in one layer of storage wrap and one layer of foil. Store in the freezer for up to two months. Thaw in the refrigerator overnight before reheating in the oven.
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Allrecipes Community Tips and Praise

“This is a very tasty dish that is easy to make,” according to Holly DeSantis. “My husband loves comfort food and this recipe hits the mark. I added sautéed mushrooms because I had them In the fridge. But even without them the recipe is delicious. I make this all the time.”

“I love this dish,” raves Katy Walker. “Delicious and extremely easy! I usually serve it with sautéed sugar snap peas to add more veggies. A regular in our home from September to March.”

“Easy and delicious,” says Peggy. “Next time I will double the stuffing and add peas. I especially love how the stuffing gets a slight crunch to it, adding a much needed texture that is often lacking in other casseroles.”

Editorial contributions by Corey Williams

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