Easy Rotisserie Chicken Stuffing Casserole
A cozy and satisfying one-dish meal made with rotisserie chicken and stuffing mix, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 cups rotisserie chicken, shredded
- 1 box (6 oz) stuffing mix
- 1 cup chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt & pepper, to taste
- Optional: fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine the shredded rotisserie chicken, stuffing mix, chicken broth, cream of mushroom soup, sour cream, onion powder, garlic powder, and some salt and pepper. Stir until well mixed, ensuring all ingredients are evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Smooth the top gently with a spatula to create an even layer.
- Sprinkle the shredded cheddar cheese over the top of the casserole to create a golden and melty finish.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes to allow the flavors to meld and the casserole to heat through.
- After 15 minutes, remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
For a crispier topping, consider adding breadcrumbs mixed with melted butter on top before the final bake. If you prefer a stronger flavor, feel free to add more herbs or spices, such as thyme or poultry seasoning. This casserole can be assembled a day ahead; simply refrigerate it unbaked and pop it in the oven for dinner. Adding vegetables like frozen peas or corn can enhance the nutrition and texture of the dish. This casserole tastes even better the next day, making it a great meal prep option.