Chicken and Stuffing Casserole Recipe

Making this shortcut chicken and stuffing casserole is a breeze with simple ingredients like rotisserie chicken, store-bought stuffing mix, and canned soups. Its the perfect meal for a busy weeknight, and you can even make it ahead or freeze it for later! Heres how to make it:

How to Make Chicken and Stuffing Casserole

Follow these easy steps to prepare this comforting dish:

Step 1: Start by preheating your oven to 375F (190C). Spray a 9x13-inch baking dish with cooking spray to prepare it for the casserole.

Step 2: In a saucepan, bring 1 cups of water and cup of butter to a boil over medium heat. Once boiling, add the stuffing mix, stir well to combine, then remove the saucepan from the heat. Cover it and let it sit for about 5 minutes, until the water is absorbed. Fluff the stuffing with a fork.

Step 3: While the stuffing is sitting, melt 1 tablespoon of butter in a skillet over medium heat. Add diced onions and celery to the pan and saut for 5 to 10 minutes, or until theyre softened and the onions are translucent.

Step 4: In a separate bowl, mix together both cans of condensed soups (cream of chicken and cream of mushroom) with 8 ounces of sour cream until smooth and well combined.

Step 5: Now its time to assemble the casserole. Spread the shredded rotisserie chicken evenly in the bottom of the prepared baking dish. Top the chicken with the sauted onion and celery mixture. Season with a pinch of salt and pepper.

Step 6: Pour the soup and sour cream mixture over the chicken and vegetables, spreading it out evenly.

Step 7: Finally, spread the prepared stuffing mixture evenly on top of the casserole. Make sure its well covered.

Step 8: Place the casserole in the preheated oven and bake for about 1 hour, or until the top is golden brown and the filling is bubbly. Serve hot and enjoy!

Ingredient Substitutions

This recipe is highly adaptable based on what you have on hand. Here are a few substitution ideas:

• Chicken: While rotisserie chicken is quick and convenient, you can also use any shredded cooked chicken you prefer.
• Condensed Soup: If you dont have both types of condensed soup, you can substitute one of them with a can of cream of celery soup for added flavor.
• Sour Cream: No sour cream? Use mayonnaise instead! It works perfectly as a 1:1 swap (8 ounces of mayo for 8 ounces of sour cream).
• Veggies: Feel free to add fresh or frozen vegetables like peas, carrots, green beans, mushrooms, or corn for extra color and flavor.

Make Ahead & Storage Tips

Can You Make Chicken and Stuffing Casserole Ahead of Time? Yes, this dish is great for meal prep. You can assemble the casserole in advance, cover it tightly, and store it in the fridge for up to 24 hours. When you're ready to bake, add 5-10 minutes of extra cooking time to ensure it heats through.

How to Store Leftovers: Store any leftovers in an airtight in the fridge for up to 3-4 days. Reheat in the microwave or oven until warm.

Can You Freeze Chicken and Stuffing Casserole? Absolutely! To freeze, prepare the casserole in a disposable baking pan, wrap it tightly in one layer of storage wrap and one layer of foil, and store it in the freezer for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and bake as usual.

Nutrition Information (per serving)

• Calories: 362
• Total Fat: 21g (27% DV)
• Saturated Fat: 10g (50% DV)
• Cholesterol: 83mg (28% DV)
• Sodium: 672mg (29% DV)
• Total Carbohydrate: 20g (7% DV)
• Dietary Fiber: 2g (7% DV)
• Protein: 20g (40% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 78mg (6% DV)
• Iron: 2mg (9% DV)
• Potassium: 302mg (6% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet.