Rotisserie Chicken Stuffing Casserole
A simple dump-and-bake casserole featuring rotisserie chicken and stuffing, perfect for a weeknight dinner or a Thanksgiving side dish.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (16 ounce) package of stovetop stuffing mix
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 1/2 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the stuffing mix, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir until well combined.
- Fold in the shredded rotisserie chicken and cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown.
Notes
- For a creamier casserole, you can substitute some of the chicken broth with milk or heavy cream.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://cutcooktaste.com/rotisserie-chicken-stuffing-casserole/