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Rotisserie Chicken and Stuffing Casserole
Rotisserie Chicken and Stuffing Casserole
Healthy recipes offer you Rotisserie Chicken and Stuffing Casserole, we hope you like it
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Course: food
Cuisine: American
Keyword: Rotisserie Chicken and Stuffing Casserole
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 8
Ingredients
- COOKING SPRAY
- 1 ½ CUPS WATER
- ¼ CUP BUTTER
- 1 (6 OUNCE) PACKAGE QUICK-COOKING STUFFING MIX (SUCH AS STOVE TOP(R)), OR MORE TO TASTE
- 1 TABLESPOON BUTTER
- 1 ONION, DICED
- 3 STALKS CELERY, DICED, OR MORE TO TASTE
- 1 (10.75 OUNCE) CAN CREAM OF CHICKEN SOUP
- 1 (8 OUNCE) CONTAINER SOUR CREAM
- ½ (10.5 OUNCE) CAN CREAM OF MUSHROOM SOUP
- 1 WHOLE COOKED ROTISSERIE CHICKEN – SKINNED, BONED, AND MEAT SHREDDED
- SALT AND GROUND BLACK PEPPER TO TASTE
Instructions
- PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C). SPRAY A 9×13-INCH BAKING DISH WITH COOKING SPRAY.
- BRING WATER AND 1/4 CUP BUTTER TO A BOIL IN A SAUCEPAN; STIR IN STUFFING MIX. REMOVE SAUCEPAN FROM HEAT, COVER, AND LET SIT UNTIL WATER IS ABSORBED, ABOUT 5 MINUTES. FLUFF STUFFING WITH A FORK.
- HEAT 1 TABLESPOON BUTTER IN A SKILLET OVER MEDIUM HEAT; COOK AND STIR ONION AND CELERY UNTIL SOFTENED, 5 TO 10 MINUTES.
- MIX CREAM OF CHICKEN SOUP, SOUR CREAM, AND CREAM OF MUSHROOM SOUP TOGETHER IN A BOWL.
- SPREAD SHREDDED CHICKEN INTO THE BOTTOM OF THE PREPARED BAKING DISH. LAYER ONION MIXTURE OVER CHICKEN AND SEASON WITH SALT AND PEPPER; TOP WITH SOUP MIXTURE. SPREAD STUFFING OVER SOUP MIXTURE LAYER.
- BAKE IN THE PREHEATED OVEN UNTIL LIGHTLY BROWNED AND BUBBLING, ABOUT 1 HOUR.
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