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    Rotisserie Chicken and Stuffing Casserole

    Updated: May 20, 2024 · Published: Nov 1, 2023 by Chuckie · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Rotisserie Chicken and Stuffing Casserole uses convenient ingredients to create an easy and delicious weeknight favorite one-dish meal.

    Finished dish of Rotisserie Chicken and Stuffing Casserole

    Chicken Stuffing Casserole

    Do you ever have ingredients that kind of haunt you? Rotisserie Chicken and Stuffing Casserole came about because I had a rotisserie chicken in the fridge and a box of Stove Top that had been in my pantry for too long.

    Rotisserie chicken is convenient and tasty, so I often grab one when at the store. But sometimes it stares at me from inside the fridge the next day and taunts me to come up with a creative way to eat it.

    I love using the convenient rotisserie chicken when making quick quesadillas, and chicken salad, using it in Taco Salad with Catalina Dressing, or One Pot Garlic Parmesan Chicken Pasta: Stove Top.

    This gem of a recipe uses a rotisserie chicken to bring the flavors of Thanksgiving to your dinner table in mere minutes. I'm looking forward to using this recipe with leftover turkey and dressing this Thanksgiving!

    By the way...Thanksgiving flavors are my favorite. And the crispy dressing edges of this topping are what I live for. I hope you enjoy this one!

    Rotisserie Chicken and Stuffing Casserole served on a dish with a salad.

    Ingredients

    • Celery, chopped
    • Onion, chopped
    • Garlic, minced
    • Butter
    • 2 boxes Stove Top Stuffing, prepared according to box directions
    • Rotisserie Chicken, skinned, deboned and chopped
    • Sour Cream
    • Corn Starch
    • Chicken Bouillon
    • Water
    • Milk
    • Pepper
    ingredients needed for Rotisserie Chicken and Stuffing Casserole.

    How to Make Chicken Stuffing Casserole

    First, preheat your oven to 350 degrees.

    Prepare Stuffing as directed on the box.

    Meanwhile, in a large skillet, cook the celery, onion, and garlic in the butter until tender.

    In a liquid measuring cup, dissolve cornstarch in water and add to the skillet.

    Add cornstarch in water to the skillet of celery, onion, and garlic in the butter.

    Next, add milk and bouillon. Bring to a boil to thicken. Turn off the heat and add sour cream.

    bring the sauce to a boil or until thick.

    In a 9x13 baking dish, place a layer of chopped chicken, and pour sauce over the chicken. Top with the cooked stuffing.

    Add your sauce on top of your turkey.

    Bake 45 minutes to 1 hour uncovered until golden and crispy.

    Top Tips

    Put a little extra pat or 2 of butter along the top of the casserole before baking if you're like me and enjoy the top extra crispy.

    Add some veggies for a one-dish meal.

    Variations

    Turkey and Dressing Casserole--use leftovers from Thanksgiving to create a delicious version of this casserole. Feel free to use leftover gravy instead of the sauce.

    Chicken and Vegetable Stuffing Casserole--Add sauteed mushrooms, frozen peas, or frozen mixed veggies on top of the chicken layer.

    Substitutions

    Sour Cream--Use mayonnaise or plain yogurt if you prefer.

    Condensed Soup--You can skip the sauce making steps in this recipe and use 2 cans of condensed soup if you prefer. Cream of chicken, mushroom, or celery would all work fine.

    Chicken--Use any cooked chicken or turkey you have on hand.

    Storage

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

    Can You Freeze Chicken and Stuffing Casserole?

    Yes, you can absolutely freeze Rotisserie Chicken and Stuffing casserole!

    It's easiest if you prepare the recipe in a disposable baking. This way your baking pans aren't tied up in the freezer and after thawing you can just pop the pan in the oven.

    I recommend you wrap the entire casserole (pan and all) in one layer of plastic wrap and then one layer of foil.

    Store in the freezer for up to two months. Thaw in the refrigerator overnight before reheating in the oven.

    More Easy Recipes

    I appreciate a good one-dish casserole so much! Try a few of my other easy weeknight dinner recipes:

    Taco Salad with Catalina Dressing

    Garlic Parmesan Chicken Pasta: Stove Top

    Cheesy Kielbasa Hash Brown Casserole

    Mexican Mac and Cheese

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    • A beautiful Blueberry Strawberry Pie with a glossy finish.
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    Did You Make It? ❤️

    Lastly, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

    I love hearing from you! I'll do my best to respond to each comment.

    And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is my favorite thing!

    Food Safety

    • Wash hands before cooking
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    Dished rotisserie chicken and stuffing casserole.

    Dished rotisserie chicken and stuffing casserole.

    Rotisserie Chicken and Stuffing Casserole

    5 from 2 votes
    Rotisserie Chicken and Stuffing Casserole uses convenient ingredients to create an easy and delicious weeknight favorite one-dish meal.
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 45 minutes mins
    Total Time 52 minutes mins
    Servings: 6
    Course: Main Course
    Cuisine: American
    Calories: 334
    Ingredients Method Nutrition

    Ingredients
      

    • ½ cup Celery chopped
    • ½ cup Onion chopped
    • 1 clove Garlic minced
    • 2 Tablespoons Butter
    • 2 boxes Stove Top Stuffing prepared according to box directions
    • 1 Rotisserie Chicken skinned, deboned and chopped
    • 1 cup Sour Cream
    • 2 Tablespoons Corn Starch
    • 2 teaspoons Chicken Bouillon or 2 bouillon cubes
    • 1 cup Water
    • 1 cup Milk
    • ½ teaspoon Black Pepper

    Method
     

    1. Preheat the oven to 350 degrees
    2. Prepare Stuffing as directed on the box.
    3. Meanwhile, in a large skillet, cook the celery, onion, and garlic in butter until tender.
    4. In a liquid measuring cup, dissolve cornstarch in water and add to the skillet.
    5. Add milk and bouillon. Bring to a boil to thicken.
    6. Turn off the heat and add sour cream.
    7. In a 9x13 baking dish place a layer of chopped chicken, pour sauce over the chicken. Top with the cooked stuffing.
    8. Bake 45 minutes to 1 hour uncovered until golden and crispy.

    Nutrition

    Calories: 334kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 132mgSodium: 581mgPotassium: 153mgFiber: 0.4gSugar: 4gVitamin A: 435IUVitamin C: 2mgCalcium: 98mgIron: 0.1mg

    Tried this recipe?

    Let us know how it was!

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    Reader Interactions

    Comments

    1. Terry T says

      November 23, 2023 at 10:32 am

      5 stars
      I’m cooking it tomorrow night.

      Reply
      • Chuckie says

        November 23, 2023 at 8:19 pm

        Terry T,
        I'm a little jealous! We didn't have enough leftover turkey to make it here. 🙂

        Reply
    2. CJ says

      May 17, 2024 at 2:42 pm

      Where does the sour cream come into play??

      Reply
      • Chuckie says

        May 20, 2024 at 9:59 am

        CJ-- Thank you for catching that! Much appreciated. I have added the sour cream to the directions now. 🙂 Remove the sauce from the heat after it comes to a boil then add sour cream. Proceed from there.

        Reply
    3. Kathryn j Herman says

      May 29, 2025 at 8:52 pm

      I made this for a family dinner. It turned out really well. I wouldn't use a whole rotisserie chicken, maybe half. Fed four adults and still had half the dish left over.

      Reply
      • Chuckie says

        June 01, 2025 at 11:09 am

        Kathryn, Thank you for your rating and feedback. I found the leftovers warmed up nicely and I love having leftovers for lunch. 🙂

        Reply
    4. Angie Shireman says

      June 12, 2025 at 7:13 pm

      5 stars
      This is a keeper! It would be great in the fall and winter time. I used all white meat. Next time I will use both!

      Reply
      • Chuckie says

        June 13, 2025 at 3:08 pm

        Totally screams fall to me too. Yum!

        Reply
    5 from 2 votes

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