Rotisserie Chicken and Stuffing Casserole

Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray and set aside.

Prepare the Stuffing
Bring the water or chicken broth to a boil in a medium saucepan. Once boiling, stir in the stuffing mix. Remove the pan from the heat, cover it, and let it sit to absorb the liquid. After it’s set, fluff the stuffing with a fork.

Cook the Vegetables
In a skillet, heat the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

Make the Soup Mixture
In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream. Stir until smooth and well combined.

Assemble the Casserole
Layer the shredded rotisserie chicken at the bottom of the prepared baking dish. Spread the onion and celery mixture over the chicken, then season with salt and pepper.

Add Soup Mixture and Stuffing
Pour the soup mixture over the chicken and vegetables. Finally, top everything with the prepared stuffing mix.

Bake
Bake for 1 hour, or until the casserole is bubbly and the top is browned.

Serve and Enjoy
Let the casserole sit for a few minutes before serving. It’s perfect on its own or paired with a fresh salad or vegetable sides.

Serving and Storage Tips