Rotisserie Chicken and Stuffing Casserole

Ingredients

  • cooking spray
  • 1 1/2 cups water
  • 1/4 cup butter
  • 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), or more to taste
  • 1 tablespoon butter
  • 1 onion, diced
  • 3 stalks celery, diced, or more to taste
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1/2 (10.5 ounce) can cream of mushroom soup
  • 1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
  • salt and ground black pepper to taste

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-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.

Source : allrecipes.com

 

Rotisserie Chicken and Stuffing Casserole

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