Rotisserie Chicken and Stuffing Casserole uses convenient ingredients to create an easy and delicious weeknight favorite one-dish meal.
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.
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!
- Celery, chopped
- Onion, chopped
- Garlic, minced
- 2 boxes Stove Top Stuffing, prepared according to box directions
- Rotisserie Chicken, skinned, deboned and chopped
- Sour Cream
- Corn Starch
- Chicken Bouillon
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.
Next, add milk and bouillon. Bring to a boil to thicken.
In a 9x13 baking dish, place a layer of chopped chicken, and pour sauce over the chicken. Top with the cooked stuffing.
Bake 45 minutes to 1 hour uncovered until golden and crispy.
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.
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.
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.
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:
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!
- 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
Rotisserie Chicken and Stuffing Casserole
- 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
- Preheat the oven to 350 degrees
- Prepare Stuffing as directed on the box.
- Meanwhile, in a large skillet, cook the celery, onion, and garlic in butter until tender.
- In a liquid measuring cup, dissolve cornstarch in water and add to the skillet.
- Add milk and bouillon. Bring to a boil to thicken.
- In a 9x13 baking dish place a layer of chopped chicken, pour sauce over the chicken. Top with the cooked stuffing.
- Bake 45 minutes to 1 hour uncovered until golden and crispy.