Stuffing Casserole with Rotisserie Chicken: A Recipe Guide
Start by preheating your oven to 350 degrees. Then, gently coat a 9 by 13 baking pan with cooking spray.
Put the chicken broth or water in a medium pot and bring it to a boil. Before the liquid boils, add the stuffing mix.
Take the pan from the stove, cover it, and set it aside. Finish by fluffing with a fork.
Saute the onion and celery in melted butter in a pan until they are tender.
Gather the soups and sour cream into a bowl and stir to combine.
In a baking dish, arrange the shredded chicken on the bottom. On top of the meat, put the onions and celery.
Add a little of pepper and salt.
Arrange the celery and onion on top of the soup mixture.
Fill up the gaps with the stuffing before serving.
Brown and bubble after 1 hour in the oven.
Have fun!
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