Rotisserie Chicken and Stuffing Casserole

Chicken and stuffing casserole is a simple casserole recipe that makes easy weeknight dinner. We used roast chicken and store ingredients.

Chicken casserole and stuffing in a white baking dish

When it comes to ease, a weekend night dinner for large families, chicken is usually the answer. Although I’d definitely say beef and pork are just as delicious as everyone’s favorite poultry, chicken is kind of a hit. You can pair it with all kinds of recipes or you can use it in all kinds of breads, casseroles, and slow cooking dishes. It is also sure to be usually cheaper than most other meats and poultry in the supermarket!

This chicken and stuffing casserole is another warm and comforting nighttime dinner you need to try. We used some prepackaged chicken, frozen veggies, and some stove stuffing mix to make this casserole. All these convenient ingredients come together to make this delicious chicken stuffing casserole.

There are lots of delicious and easy chicken recipes here on the site. Give a few of them a quick look – perfect for dinner parties that require little effort.

Our Slow-Cooker Chicken And Slow-Cooker Filling is a comforting creamy meal that’s perfect for the cold months to come. This slow cooker recipe is easy to prepare using only 4 ingredients!

Slow Cooker Chicken and Gravy is a rich and delicious chicken recipe perfect to serve over rice or potatoes. The slow cooking of our chicken in the broth helps it capture so much flavor that just serves to make this easy recipe tastier.

Who is not a fan of the Easy Chicken Pot Pie? Our recipe is generously filled with chicken, potatoes and vegetables. Pre-made pie crusts make this recipe easy to prepare!

* Ingredients

° 1 fully cooked grilled chicken (skinless, boneless and chopped)

Cooking spray

° 1 1/4 cup water

° Half a cup of butter

° 6 ounces or 1 packet of a quick-cook (stove top) filler mix

° 1 tablespoon butter

° 1 onion (diced)

° 3 celery stalks (diced)

° 10 ounce or 1 can cream of chicken soup

° 10 ounce can or 1 can of cream of mushroom soup

° 8 oz sour cream

° Salt and black pepper (to taste)

* Instructions :

Preheat oven to 375 ° F / 190 ° C.

Spray a 9 x 13-inch or baking dish (or two 8 x 8-inch baking dishes) with cooking spray.

Add water and a quarter cup of butter in a saucepan and bring to a boil. My heart is in the filling mixture.

Remove the pot from the stove, cover and leave until the water absorbs (5 minutes). Stir the filling mixture with a fork.

In a medium frying pan, heat 1 tablespoon of butter over a medium heat. Add onion and celery and cook until soft (5-10 minutes).

Mix sour cream, chicken soup cream, and mushroom soup cream together in a saucepan over medium heat. Stir until smooth.

In a baking dish, place the grated chicken on the bottom.

Put the onion and celery mixture over the chicken. Season with salt and pepper.

Turn the soup over the chicken and vegetables.

Spread the filling mixture over the soup layer.

Bake in a preheated oven until the top is light brown in color and creamy bubbles (about 45 minutes).

Take it out of the oven and leave it for 10 minutes.

Enjoy !