Chicken and Stuffing Casserole

A comforting casserole that combines tender chicken with savory stuffing and creamy sauce, perfect for family dinners.

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Prep Time 15

Cook Time 1 10

Resting Time 5

Total Time 1 25

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 350

as needed Cooking Spray To coat the baking dish
1 1/2 cups Water To prepare the stuffing mix
1/4 cup Butter For the stuffing mix
1 tablespoon Butter For softening the vegetables
6 oz Quick-cooking Herb-seasoned Stuffing Mix Adds flavor and texture to the casserole
1 medium Onion Diced for flavor
3 Celery Stalks Diced for flavor and texture
10.5 oz Low-sodium Condensed Cream of Chicken Soup Provides creaminess to the casserole
5.25 oz Low-sodium Condensed Cream of Mushroom Soup Adds additional flavor and creaminess
1 cup Sour Cream Adds creaminess and a slight tang
4 cups Cooked Rotisserie Chicken Shredded, provides protein and flavor
to taste Salt and Black Pepper Season according to preference

Set oven to 375°F (190°C). Coat the baking dish with cooking spray.
Boil water with 1/4 cup butter. Stir in stuffing; remove from heat, cover for 5 minutes, then fluff.
Soften onion and celery in the separate tablespoon of butter, about 5–10 minutes.
Blend both soups, undiluted, with sour cream.
Layer chicken, vegetables, seasoning, sauce, then stuffing.
Bake about 1 hour, until bubbling, hot throughout and golden on top. Serve hot.

This casserole is perfect for using leftover chicken. Consider adding your favorite vegetables for extra nutrition.