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Rotisserie Chicken and Stuffing Casserole

Ah, the comfort of a family meal, embodied in a dish—a chicken and stuffing casserole. Could anything else capture the soul’s longing for warmth on a winter’s eve, or the heart’s desire for connection around a dining table? It’s not just food, it’s nostalgia on a plate, memories wrapped in flavors, love baked until golden brown.

Now, envision, if you will, the creaminess of this casserole, mingling with the crispy topping. Such contrast! And yet, what harmony they create together! An old-fashioned recipe, indeed, yet timeless in its appeal, unpretentious in its elegance, and infinitely adaptable.

The quick-cooking stuffing mix, a simple convenience, yet masterful in execution. Transforming, with little effort, into a crunchy, flavorful topping that teases and pleases the palate, creating a sensory experience that’s both familiar and exciting.

A rotisserie chicken is called for, you say? An easily procured item from your local store, yet packed with flavors that speak of home cooking. Or perhaps you have some leftover chicken, languishing, waiting for its moment of glory? Well, here it is! A second chance at culinary stardom, a rebirth into a meal that will leave smiles on faces and warmth in hearts.

Leftovers? Indeed, should there be any, are not a mere afterthought, but a treasure waiting to be rediscovered. Yummy? Most assuredly! They are echoes of a meal that lingers, not just on the tongue but in the memory, offering comfort once again.

This chicken and stuffing casserole, my dear reader, is not just sustenance. It’s a poem, it’s a song, it’s a hug from someone you love. It is, in every sense, a dish to be shared, enjoyed, remembered, and repeated, as timeless as the seasons, as cherished as family.

On Stuffing:

Water, boiling and bubbling, meets butter. Then, the stuffing. It’s a quick dance; the water is absorbed. A fork intervenes, fluffing, adding nuance to the texture.


The celery and onions? Ah, they must be sautéed. Softened in butter, yes, until the onions hint at translucence.

The Mixing of Soups:

A curious step, perhaps, but essential. In a separate vessel, cans of condensed soups marry sour cream. The mixture is stirred, a creamy fusion, well-combined.

Assembling and Baking:

Here, layers. Chicken, shredded, forms the base, and atop it, the onion mixture. Salt, pepper, seasoning for the soul. The soup mixture is then poured, a waterfall of flavor, evenly distributed. Then, a crowning glory: the stuffing.

Into the oven it goes. Baking, browning, until the top is golden and the filling joyously bubbles.

A Note on Substitutions:

Customize! Rotisserie chicken, convenient, but not exclusive. Use what you have. Condensed soup? Cream of chicken, cream of mushroom, or perhaps, cream of celery. No sour cream? Fear not; mayonnaise shall serve.

Fresh or frozen vegetables, a pop of color and flavor, blend beautifully. Peas, carrots, beans, or corn? Welcome them all!

Making Ahead, Storing, Freezing:

Make it ahead. Store in the fridge, tightly wrapped, 24 hours at most. Bake, adding time if needed. Leftovers? Store and reheat, 3-4 days they shall keep. Freezing? Absolutely! Prepare, wrap, freeze. Up to two months. Thaw, reheat, and feast once more.

A Final Thought:

The beauty of this casserole? Its adaptability. Its warmth. A melody of ingredients working in concert, easily tailored to taste and pantry.

A casserole for the seasons, for family, for friends, or for oneself. In its layers, a story, a comfort, a meal. Try it, and taste the symphony.

Rotisserie Chicken and Stuffing Casserole

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American


  • A generous mist of cooking spray
  • Water 1 ½ cups, the life-bringer
  • Butter ¼ cup plus 1 tablespoon, a silken touch
  • Quick-cooking stuffing mix 6 ounces (such as Stove Top®), or more, as your heart desires
  • An onion medium, full of secrets, diced
  • Celery 3 stalks or more, diced with care
  • Cream of chicken soup 10.5 ounces, low-sodium, embracing flavor
  • Cream of mushroom soup a half-can, 10.5 ounces, low-sodium, a whimsical addition
  • Sour cream a whole 8 ounces, a creamy wonder
  • A rotisserie chicken cooked whole, skinned, boned, and meat shredded, a hero’s feast
  • Salt and ground black pepper to taste, the whisper of the earth


  • The Beginning: Preheat the oven to 375°F (190°C), a warm embrace. Spray your 9×13-inch baking dish lovingly with cooking spray, a canvas prepared.
  • A Dance with Stuffing: Water and ¼ cup butter shall meet in a saucepan, medium heat, and boil in joyous union. In goes the stuffing mix, a stir, a pause. Removed from heat, covered, and left to sit, 5 minutes of anticipation. Then, a fluff with a fork, artful and light.
  • A Medley of Vegetables: While the stuffing readies, a tablespoon of butter melts in a skillet, medium heat. Onions and celery join, a sizzle, a stir, 5 to 10 minutes of companionship.
  • The Fusion of Soups: In a separate vessel, both condensed soups shall meet sour cream, a union, well combined, a rich embrace.
  • The Layering Song: The shredded chicken, spread at the bottom of the prepared dish, a base strong and flavorful. Atop it, the onion mixture, seasoned with salt and pepper. Then, the soup mixture, a gentle pour. At last, the stuffing, even and proud.
  • The Transformation: Into the preheated oven it goes, a journey of about an hour. The filling shall bubble; the topping shall turn golden brown, a triumph!
  • The Final Act: Serve hot, a dish complete. Enjoy, and let the flavors dance upon your tongue.

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