Rotisserie Chicken and Stuffing Casserole



1 package Stove Top stuffing mix (feel free to add more as per your liking)

1 whole rotisserie chicken, shredded to perfection

1 ½ cups of either water or rich chicken broth

A generous ¼ cup of butter

3 fresh stalks of celery, finely diced

1 medium-sized onion, diced

1 can of cream of chicken soup

½ can of cream of mushroom soup

8 ounces of smooth sour cream

Salt and pepper, adjusted to your preference

Steps to Culinary Heaven:

Begin by preheating your oven to 350°F (175°C). Lightly coat a 9 x 13 baking dish with a thin layer of cooking spray.

In a medium-sized saucepan, bring the water or chicken broth to a vigorous boil. Once boiling, stir in the stuffing mix. Remove the saucepan from the stove, cover it, and let it rest. Once settled, fluff the mixture gently using a fork.

In a separate skillet, melt the butter over medium heat. Add in the diced onions and celery, sautéing until they’re soft and translucent.

In a mixing bowl, combine both the cream of chicken and cream of mushroom soups with the sour cream until smooth.

Start layering your casserole by placing the shredded rotisserie chicken at the base of the dish. Layer the sautéed onions and celery evenly over the chicken, seasoning with salt and pepper.

Next, spread the creamy soup mixture over the onion and celery layers.

Finish off with an even layer of the prepared stuffing mix on top.

Bake in the preheated oven for approximately 60 minutes. Once it's beautifully browned and bubbling, it’s ready to be served.

Dive in and relish every bite!

With this Rotisserie Chicken and Stuffing Casserole, you’re not just serving a dish; you're serving moments of joy, comfort, and culinary satisfaction.