Rating: 4.67 stars
184 Ratings
  • 5 star values: 140
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 9x13 baking dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.

  • Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.

  • 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.

  • Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Nutrition Facts

372 calories; protein 20.8g; carbohydrates 23.1g; fat 21.5g; cholesterol 82.9mg; sodium 855.3mg. Full Nutrition
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Reviews (125)

Most helpful positive review

Rating: 5 stars
06/28/2015
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 and we all loved it. Can easily prepare ahead of time and bake just before serving. Read More
(45)

Most helpful critical review

Rating: 2 stars
01/29/2016
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 happy I tried it first. Ick. Read More
(9)
184 Ratings
  • 5 star values: 140
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/28/2015
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 soup, undiluted on the thighs, sprinkle with stuffing mix, pour over gently with water, chicken broth, or my favorite, 1/2 wine and 1/2 water. Cover and bake! Voila! Everyone's favorite and so-o-o easy! Read More
(46)
Rating: 5 stars
06/28/2015
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 and we all loved it. Can easily prepare ahead of time and bake just before serving. Read More
(45)
Rating: 5 stars
03/30/2015
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 but still good. Next time I will omit the salt and use low sodium broth. I got a little concerned because it was browning but never bubbled. Took it out after an hour and twenty minutes. Definitely will make this again. Looked beautiful!! Read More
(29)
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Rating: 5 stars
08/27/2015
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 garlic to the onion and celery. I think it would be a good idea to add carrots and green beans to the recipe, and I'm going to try that next time. Really good comfort food recipe! Read More
(23)
Rating: 5 stars
07/02/2015
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 frozen corn, peas or carrots nestled in with the chicken wouldn't hurt this dish at all. Thank you for posting!! Read More
(21)
Rating: 5 stars
02/08/2015
really good. mine didn't look ugly :) pic uploaded Read More
(17)
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Rating: 5 stars
09/24/2015
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 cheese on the top before baking. I also don't care for cream of mushroom and couldn't find a good replacement so I used a can of cheddar cheese soup. picture uploaded. will be making again and experimenting with different tweaks just because it's what I do to elevate the flavor a bit Read More
(12)
Rating: 5 stars
01/15/2016
my husband thought it was a winner! I will definitely be making this recipe again. Adding the two cans of cream of is deceptive. I thought the dish would be bland but as another reviewer stated she added a tablespoon of Worcestershire sauce, and I added some garlic powder and frozen vegetables and it took the dish over the top! Thanks for the great recipe. Read More
(11)
Rating: 5 stars
08/10/2015
Will definitely make again. The crunch and flavor of the celery really makes this dish. Everyone loved it. Only thing I did different was to add some garlic. Garlic makes everything taste better. Read More
(10)
Rating: 2 stars
01/29/2016
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 happy I tried it first. Ick. Read More
(9)