Rotisserie Chicken and Stuffing Casserole

Welcome to a cozy kitchen experience with our Rotisserie Chicken and Stuffing Casserole, a dish that promises to bring comfort and heartwarming flavors to your dining table. Imagine the savory aroma of tender chicken combined with the rich, homely taste of stuffing, all baked to perfection. This recipe is a delightful fusion of convenience and homemade goodness, ideal for those evenings when you crave something satisfying yet easy to prepare.

Using a rotisserie chicken not only saves time but adds a depth of flavor that blends beautifully with the creamy soups and the herb-infused stuffing. Whether you’re gathering around the table with family, sharing a meal with friends, or simply looking to repurpose that leftover chicken in a delicious way, this casserole is sure to please.

So, roll up your sleeves, and let’s embark on a culinary journey that will transform simple, everyday ingredients into a dish that speaks the language of comfort food. Get ready to impress your loved ones with this Rotisserie Chicken and Stuffing Casserole, a recipe that’s as heartwarming to make as it is to eat!


  1. Stove Top Stuffing Mix (1 package or more, depending on preference)
  2. Whole Cooked and Shredded Chicken (from a rotisserie chicken)
  3. Water or Chicken Broth (1 ½ cups)
  4. Butter (¼ cup)
  5. Celery (3 stalks, diced)
  6. Onion (1, diced)
  7. Cream of Chicken Soup (1 can)
  8. Cream of Mushroom Soup (½ can)
  9. Sour Cream (8 ounces)
  10. Salt and Pepper (to taste)


  1. Preparation: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with cooking spray.
  2. Cooking the Stuffing:
    • Bring 1 ½ cups of water or chicken broth to a boil in a medium saucepan.
    • Add the package of Stove Top stuffing mix to the boiling liquid.
    • Remove the saucepan from the heat, cover it, and set it aside to allow the stuffing to absorb the liquid. Fluff the stuffing with a fork once it is fully absorbed.
  3. Sautéing Vegetables:
    • In a skillet, melt ¼ cup of butter over medium heat.
    • Add diced onion and celery to the skillet.
    • Cook the vegetables until they are softened, stirring occasionally to ensure even cooking.
  4. Preparing the Soup Mixture:
    • In a separate bowl, mix together one can of cream of chicken soup, half a can of cream of mushroom soup, and 8 ounces of sour cream until well combined.
  5. Assembling the Casserole:
    • Place the shredded chicken evenly at the bottom of the prepared baking dish.
    • Layer the sautéed onions and celery over the shredded chicken.
    • Season the layers with salt and pepper to your taste.
    • Spread the soup and sour cream mixture over the celery and onion layer.
    • Finally, top the casserole with the prepared stuffing mix.
  6. Baking:
    • Place the baking dish in the preheated oven.
    • Bake the casserole for approximately 1 hour, or until it’s bubbly and the top has browned.
  7. Serving:
    • Remove the casserole from the oven and let it cool for a few minutes.
    • Serve warm and enjoy the comforting blend of flavors.

Tips and Variations:

  • Chicken: While rotisserie chicken is convenient and adds a great flavor, you can also use any leftover cooked chicken.
  • Vegetables: Feel free to add other vegetables like carrots or peas for more texture and nutrition.
  • Cheese: For a cheesy twist, sprinkle grated cheese over the top before baking.
  • Herbs: Fresh herbs like thyme or parsley can be added for additional flavor.
  • Creaminess: Adjust the amount of sour cream or soup to change the creaminess of the casserole.

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