Rotisserie Chicken and Stuffing Casserole

Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It’s yummy left over too!

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step: 2

Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.

Step: 3

Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.

Step: 4

Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.

Step: 5

Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.

Step: 6

Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Per Serving: 372 calories; protein 20.8g; carbohydrates 23.1g; fat 21.5g; cholesterol 82.9mg; sodium 855.3mg.

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