Rotisserie Chicken and Stuffing Casserole


This chicken and stuffing casserole is creamy and comforting on a cool winter evening — the whole family will love it! The crispy topping on this old-fashioned casserole is easy to make with a quick-cooking stuffing mix. A store-bought rotisserie chicken is required, but if you have leftover chicken on hand, use it! Leftovers are yummy, too.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
1 9x13-inch casserole

It couldn't be easier to make this shortcut chicken and stuffing casserole with convenient ingredients (such as rotisserie chicken, store-bought stuffing mix, and canned condensed soups). Plus, this top-rated recipe makes a great make-ahead meal — and it's freezer-friendly! Looks like you've just found your next weeknight favorite.

How to Make Chicken and Stuffing Casserole

You'll find the full, step-by-step recipe below — but here's what you can expect when you make this rotisserie chicken and stuffing casserole:

Cook Stuffing

Bring water and butter to a boil, then cook the stuffing until the water is absorbed. Fluff the stuffing with a fork.

Cook Veggies

Sauté the celery and onions in butter until they're softened and the onions are translucent.

Mix Soups

In a separate bowl, mix both cans of condensed soups with the sour cream until the ingredients are well-combined.

Assemble and Bake

Spread the shredded chicken in the bottom of a prepared casserole dish. Top with the onion mixture and season with salt and pepper. Next, pour the soup mixture evenly over the onion mixture. Finish with a layer of stuffing.

Bake until the filling is bubbly and the top is golden brown.

Ingredient Substitutions

The beauty of this recipe? It's super adaptable. You can customize it with ingredients you have on hand. Here are a few simple substitution ideas:

Chicken: The Allrecipes community loves this recipe because it calls for rotisserie chicken, a quick and convenient alternative to cooking your own chicken. But you don't necessarily have to use rotisserie chicken! You can use any shredded, cooked chicken you want.

Condensed Soup: This casserole recipe calls for two cans of low-sodium condensed soup: cream of chicken and cream of mushroom. You can use two cans of one or the other or you can switch things up a bit by substituting one can for condensed cream of celery soup.

Sour Cream: No sour cream? No problem! Reviewers say mayonnaise works just as well. You can substitute on a 1:1 ratio (use 8 ounces of mayo since this recipe calls for 8 ounces of sour cream).

For a pop of flavor and color, try adding fresh or frozen veggies into the mix. Peas, carrots, green beans, mushrooms, and corn all work very well in this rotisserie chicken and stuffing casserole recipe.

Can You Make Chicken and Stuffing Casserole Ahead of Time?

Sure! This chicken and stuffing casserole actually works quite well as a make-ahead dish. Simply assemble the casserole, cover tightly with storage wrap, and store in the fridge for up to 24 hours. When you're ready to bake, just add 5-10 minutes of cooking time to make sure the cold casserole is heated through.

How to Store Chicken and Stuffing Casserole

Store leftover chicken and rice casserole in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until heated through.

Can You Freeze Chicken and Stuffing Casserole?

Yes, you can absolutely freeze this chicken and stuffing casserole: Prepare the dish in a disposable baking pan to make freezing easier. Wrap the entire casserole (pan and all) in one layer of storage wrap and one layer of foil. Store in the freezer for up to two months. Thaw in the refrigerator overnight before reheating in the oven.

Allrecipes Community Tips and Praise

"This is a very tasty dish that is easy to make," according to Holly DeSantis. "My husband loves comfort food and this recipe hits the mark. I added sautéed mushrooms because I had them In the fridge. But even without them the recipe is delicious. I make this all the time."

"I love this dish," raves Katy Walker. "Delicious and extremely easy! I usually serve it with sautéed sugar snap peas to add more veggies. A regular in our home from September to March."

"Easy and delicious," says Peggy. "Next time I will double the stuffing and add peas. I especially love how the stuffing gets a slight crunch to it, adding a much needed texture that is often lacking in other casseroles."

Editorial contributions by Corey Williams


  • cooking spray

  • 1 ½ cups water

  • ¼ cup butter

  • 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top®), or more to taste

  • 1 tablespoon butter

  • 1 medium onion, diced

  • 3 stalks celery, diced, or more to taste

  • 1 (10.5 ounce) can low-sodium cream of chicken soup

  • ½ (10.5 ounce) can low-sodium cream of mushroom soup

  • 1 (8 ounce) container sour cream

  • 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded

  • salt and ground black pepper to taste


  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

    Spray a 9x13-inch baking dish with cooking spray.
    Dotdash Meredith Food Studios.
  2. Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.

    Stuffing in saucepan.

    Dotdash Meredith Food Studios

    Saucepan removed from heat source.

    Dotdash Meredith Food Studios

  3. While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.

    Onion and celery in skillet.
  4. Mix both condensed soups with sour cream in a bowl until well combined.

    Condensed soups and sour cream in a bowl.

    Dotdash Meredith Food Studios

  5. Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.

    Shredded chicken in the bottom of the prepared baking dish

    Dotdash Meredith Food Studios

    Layered onion mixture over chicken and season with salt and pepper

    Dotdash Meredith Food Studios

  6. Top with soup mixture and spread stuffing evenly over top.

    Soup mixture in casserole.

    Dotdash Meredith Food Studios

    Stuffing placed in casserole.

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

    Top of casserole is golden brown.

    Dotdash Meredith Food Studios

  8. Serve hot and enjoy!

    slightly less than overhead view of rotisserie chicken stuffing casserole served in a casserole dish with a serving taking out


Nutrition Facts (per serving)

362 Calories
21g Fat
20g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 362
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 83mg 28%
Sodium 672mg 29%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 20g
Vitamin C 2mg 9%
Calcium 78mg 6%
Iron 2mg 9%
Potassium 302mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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