This dish is like the best part of a Thanksgiving meal, all cooked at once and with minimal effort. It tastes like the holidays, but without all the hassle.
All you need to do in advance is saute some veggies and take out all the meat from a store-bought rotisserie chicken. The other parts take no more than 5 minutes. Rotisserie chicken is so versatile. I try to buy one at least once a week.
You can use it for any recipe. Cooked and already flavored chicken is the best thing to have around the kitchen.
From all the chicken and stuffing recipes I have tried, this one is my favorite. I used condensed cream of chicken and mushroom soups combined, and the taste was amazing.
Stove Top stuffing comes in various flavors, and you can use whichever one you like the best.
It gives this chicken and stuffing bake a delicious flavor and crunchy top. Stove Top stuffing chicken casserole is a winner in my book. Comfort food at its best!
- Water and unsalted butter: the stuffing mixture needs to be rehydrated in this water and butter mixture.
- Celery: one of the three main ingredients of mirepoix, which is the classic French flavor base for many dishes.
- White onion: the second of the three mirepoix veggies, onion is, for me, the most important ingredient in any dish.
- Carrots: the third and last of the veggie trio, together with onion and celery, impart a perfect flavor base for any casserole dish.
- Rotisserie chicken: there are no words to describe how much I love to use rotisserie chicken for all my recipes that call for cooked and shredded chicken.
- Condensed cream of chicken soup: is the perfect flavor base for any casserole. Nothing else comes near it.
- Condensed cream of mushroom soup: mushrooms give a great earthy flavor to any dish, but they lose too much moisture and can make a casserole soggy.
- Sour cream is used as a balance for both soups. It imparts creaminess without any salt or flavor.
- Stove Top stuffing mix: there are a variety of flavors, and you can use your favorite. I used the savory herbs flavor, but all of them are delicious.
How To Make Chicken Casserole with Stovetop Stuffing?
- Preheat the oven to 375F. In a small saucepan, bring water and butter to a boil.
- Stir the whole package of stuffing mix into the water/butter mixture. Set aside for a few minutes.
- In a large skillet, heat the ½ tablespoon of butter and saute the onion, celery, and carrots for 4-5 minutes or until soft.
- Whisk together chicken soup, mushroom soup, and sour cream in a small bowl.
- Spray a 9 x 13-inch casserole dish with cooking spray and lay the shredded chicken in a single layer on the bottom.
- Next, add the sauteed veggies on top of the chicken.
- Pour the soups and sour cream mixture on top of the veggies.
- Fluff the stuffing mix with a fork and sprinkle it on top of the soup mixture and bake for 45-55 mins or until bubbly and topping is brown and crunchy.
Can You Freeze Chicken and Stuffing Casserole?
This is a great dish to have in the freezer for those days when you don’t have time to cook.
Sometimes I bake it on a disposable foil baking dish, let it cool completely, wrap the whole thing in plastic wrap several times, wrap it in foil and freeze the whole thing for up to 4 months. Then I take it out, let it thaw, and reheat!
Make-Ahead Of Time?
You can freeze the baked casserole, or you can assemble it and freeze it unbaked. This is, like I said, the perfect dish to have in the freezer.
Thaw it in the fridge the night before you plan to use it, and take it out of the fridge an hour or two before baking. It will taste fresh and delicious.
What To Serve With Chicken Stuffing Casserole?
How about a big bowl of delicious salad?
There’s a couple of salad recipes I love to serve with this casserole.
Cucumber Salad is by far my favorite, but I also love The Best Tossed Salad.
Whenever I eat a hearty and hot dish like a casserole, salads feel like a fresh accompaniment. But, don’t forget dessert.
How about a delicious Lemon Custard Pudding Cake? It’s citrusy and fresh. Or a decadent Flan de Queso that melts in your mouth!
Want something tangy and sweet? Try Easy Blackberry Cobbler, and you will fall in love with how easy and fast the recipe is!
Store & Reheat Chicken and Stuffing Casserole
If you are storing it for less than four days, do it in a covered and sealed container in the fridge.
You can reheat it in the microwave for a couple of minutes or place it in an oven-safe dish and bake it in the toaster oven for about 5-8 minutes.
If you are freezing it, place it in a freezer-safe container, label it with the date you made it, and freeze it for up to 4 months. Thaw it overnight in the fridge and bake it in the oven for about 10-15 minutes at 350F.
- Take off the skin of the rotisserie chicken first to make it easier to shred the meat. Discard the bones and skin and pay attention not to let any small bones go along with the meat.
- Cut your veggies all the same size. This way, they cook evenly, and it just makes every
bite look perfect.
- Don’t forget to fluff the stuffing with a fork after rehydrating it to make it easier to sprinkle it over the casserole.
- Spread every layer as evenly as you can, so every bite has a bit of everything in it.
- To make it easier to spread, dump spoonfuls of the soup mixture evenly over the veggies and then smooth them out with a spatula or the back of a spoon.
OTHER CHICKEN RECIPES YOU MIGHT ENJOY
- White Cheddar Chicken Pasta
- Chicken Noodle Casserole
- Chicken Bacon Ranch Casserole with Potatoes
- Oven-baked Chicken and Rice
Stove Top Stuffing Chicken Casserole
- 1 ½ cups water
- ¼ cup unsalted butter
- 1 -6oz package of Stove Top Stuffing mix
- ½ tbsp butter
- 1 white onion, finely chopped
- 2 large celery stalks, chopped
- 2 medium carrots, chopped
- 1 -10.5oz condensed cream of chicken soup
- ½ -10.5 cream of mushroom soup
- ½ cup sour cream
- 1 whole rotisserie chicken, meat removed, and shredded
- Salt and pepper to taste
- Preheat the oven to 375F.
- In a small saucepan, bring the water and butter to a boil. Turn off the heat and add the stuffing mix. Put the lid on the saucepan and let it rest for a couple of minutes. Fluff with a fork to make it easier to sprinkle on top of the casserole.
- Heat ½ tbsp of butter in a large skillet and saute the onions, celery, and carrots. When chopping the veggies, try to make everything the same size. That way, you make sure there is a bit of each in every bite, and they cook evenly. Saute them for about 4-5 minutes or until they are soft.
- While the veggies are cooking, whisk together the undiluted condensed cream of chicken soup, mushroom soups, and sour cream until they are well combined. Do not add any liquid to this mixture.
- Spray a 9 x 13-inch casserole dish with cooking spray. It’s time to assemble the casserole, and we will do it in layers. The first layer is the shredded chicken. Layer the chicken on the bottom of the casserole dish.
- Next comes the veggie layer. Place the sauteed veggies evenly on top of the shredded chicken. It is important to distribute the veggies evenly, so every bite has veggies on it.
- Third layer is the soup mixture. Pour it evenly on top of the veggies. Remember not to add any water or liquid to the soups. They have the right amount of moisture for the casserole.
- Time for the top layer. Sprinkle the Stove Top stuffing mixture on top of the soup mixture. Try to distribute the stuffing evenly over the whole casserole.
- Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.
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