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Rotisserie Chicken and Stuffing Casserole

Rated as 4.69 out of 5 Stars
8

"Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!"
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Ingredients

1 h 30 m servings 372
Original recipe yields 8 servings (1 9x13 baking dish)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
  3. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
  4. Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
  5. Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
  6. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 372 calories; 21.5 23.1 20.8 83 855 Full nutrition

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Reviews

Read all reviews 77
  1. 99 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Added about 1 Tbsp of worcestershire sauce to the soup mix because it tased bland and what a difference. Gave it a little zip which is all it needed. Had my parents and nephew over for dinner an...

Most helpful critical review

Too much soup, way too salty. Made exactly as shown but omitted the salt since almost every review said it was too salty. Was looking for a casserole to serve visitors over Christmas week. So ...

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Added about 1 Tbsp of worcestershire sauce to the soup mix because it tased bland and what a difference. Gave it a little zip which is all it needed. Had my parents and nephew over for dinner an...

I have been making this(with a few changes) and sharing the recipe for years! However, I use chicken thighs, place them in greased or buttered 9x13 casserole dish; pour over mushroom or chicken...

This was delicious. I was shocked when my boyfriends son picked up the spoon for a second helping. I Made the stuffing with chicken broth instead of water. With adding salt it was a tad salty bu...

My husband and I thought this was great. I halved the recipe for us, so instead of 1/2 and 1/4 cans of soup, I just used a whole can of cream of mushroom only. I also added 2 cloves of minced ...

really good. mine didn't look ugly :) pic uploaded

This was really quite good! I made it as written. My husband and I made pigs of ourselves... :O I think an addition of a veggie like small cut broccoli and/or cauliflower.... Or a sprinkle of...

it's official. husband and daughter love it! I did as well. I made it per the recipe except I used one of the reviewers tips and added worschershire to the soup mix and I added grated cheddar ch...

I made this exactly as written and really liked it. It didn't look bad either!

So yummy! I made this for a luncheon and my family loved it! I noticed some people mentioned it being too salty so I left it out and all was right with the world. Make this...so simple and delic...