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–+ servings

Rotisserie Chicken Stuffing Casserole

A comforting casserole that combines tender rotisserie chicken, savory stuffing, and wholesome veggies for a delightful family meal.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 whole rotisserie chicken, shredded (approximately 3 cups) Feel free to use leftover chicken or turkey.
  • 1 box (6 oz) stuffing mix Ready-made stuffing saves time.
  • 1 can (10.75 oz) condensed cream of chicken soup Can substitute with cream of mushroom if preferred.
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup frozen mixed vegetables (carrots, peas, corn) Feel free to substitute with other vegetables.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • to taste Salt and pepper
  • 1/4 cup melted butter
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Combine shredded chicken, stuffing mix, condensed cream of chicken soup, chicken broth, sour cream, and milk in a large mixing bowl. Stir until everything is well blended.
  3. Add the frozen mixed vegetables, dried thyme, dried sage, and season with salt and pepper. Mix until fully combined.
  4. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  5. Drizzle melted butter over the top of the casserole.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
  2. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 700mgFiber: 3gSugar: 2g

Notes

For added richness, sprinkle cheese on top before baking. Store leftovers in the fridge for 3-4 days or freeze for up to 2-3 months.

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