Hearty Rotisserie Chicken Stuffing Casserole (Print Version)

Whip up a comforting Rotisserie Chicken Stuffing Casserole. This easy weeknight meal uses leftover chicken and simple ingredients for a satisfying dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Players for Your Rotisserie Chicken Stuffing Casserole

01 - 3-4 cups cooked rotisserie chicken, shredded
02 - 1 (6-ounce) box stuffing mix (any flavor)
03 - 1 (10.5-ounce) can cream of chicken soup
04 - 1/2 cup milk (whole milk preferred)

→ Flavor Boosters & Essentials

05 - 1.5 cups chicken broth (or as directed by stuffing mix)
06 - 1/2 stick (4 tablespoons) unsalted butter, melted
07 - 2 stalks celery, finely diced
08 - 1/2 small yellow onion, finely diced

→ Finishing Touches & Optional Extras

09 - 2 tablespoons fresh parsley, chopped (for garnish)
10 - 1 cup shredded cheddar cheese (optional)
11 - Black pepper, to taste

# Instructions:

01 - First things first, let's get those oven vibes going. Preheat your oven to 375°F (190°C) and grab a 9x13 inch baking dish. Give it a quick spray with cooking spray; trust me, you don't want sticking. Now, finely dice your celery and onion. I always make sure they're super small, almost invisible, because some folks in my house (ahem, kids) are suspicious of visible vegetables. This step always makes the kitchen smell like a promise of good food, honestly.
02 - In a large bowl, combine your stuffing mix with the melted butter and chicken broth, following the package directions for the amount of liquid. Sometimes I add a splash more broth if it looks too dry – I learned that the hard way when my stuffing came out a bit crunchy, not in a good way. Mix it gently until just moistened. This is where the magic starts to happen; the dry mix begins to plump up, absorbing all that buttery, brothy goodness. Don't overmix, or it gets gummy, which is an oops moment you want to avoid!
03 - In another bowl, whisk together the cream of chicken soup and milk until it's smooth and creamy. Then, fold in your shredded rotisserie chicken, diced celery, and diced onion. Add a good dash of black pepper here, maybe even a pinch of poultry seasoning if you're feeling extra. I usually taste it at this point, just to make sure the seasoning is right. This mixture should be wonderfully thick and savory, ready to mingle with our stuffing. This is the heart of our Rotisserie Chicken Stuffing Casserole!
04 - Now for assembly! Spread about half of your prepared stuffing mixture evenly across the bottom of your greased baking dish. This creates a cozy bed for our chicken. Next, spoon the entire creamy chicken mixture over that first layer of stuffing, spreading it out to the edges. I always try to get it as even as possible so every bite has a bit of everything. Don't be shy, pile it on! I once messed up the layers and it was a bit uneven, but still tasted great, so don't stress too much.
05 - Take the remaining stuffing mixture and gently crumble it over the chicken layer. This is going to get all golden and crispy in the oven, which is my favorite part. If you're using cheese (and why wouldn't you?), sprinkle that shredded cheddar generously over the top. I sometimes go a little overboard with the cheese, but hey, it's a casserole! This step makes me excited for the bubbling, golden-brown crust.
06 - Pop your beautiful Rotisserie Chicken Stuffing Casserole into the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the top is beautifully golden brown. If it starts to brown too quickly, you can loosely tent it with foil. When it comes out, the whole kitchen will smell incredible – that warm, savory, chicken-y scent is just everything. Let it rest for 5-10 minutes before serving; this helps everything set up perfectly. Garnish with fresh parsley if you're feeling fancy!

# Notes:

01 - Always use a rotisserie chicken that's still a bit warm if you can; it shreds so much easier!
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge; reheats best in the oven.
03 - If you don't have celery, a pinch of celery salt can offer a hint of the flavor, but fresh is better.
04 - Serve with a crisp green salad to cut through the richness, it's a perfect contrast.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowls
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g

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