The entire family will adore this rich and warming chicken and stuffing casserole on a chilly winter evening. Making the crispy topping for this traditional casserole is simple when using a stuffing mix that cooks quickly. If you don’t have any leftover chicken, use a store-bought rotisserie chicken instead. Even leftovers are delicious.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top®), or more to taste
- 1 tablespoon butter
- 1 medium onion, diced
- 3 stalks celery, diced, or more to taste
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- ½ (10.5 ounce) can low-sodium cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
- salt and ground black pepper to taste
Instructions
- Preheat the 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 over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.
- Mix both condensed soups with sour cream in a bowl until well combined.
- Dotdash Meredith Food Studios
- Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Top with soup mixture and spread stuffing evenly over top.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Reviews
Love it,made twice!. Now i know what to do with Turkey leftovers,
Made this for supper today. I didn’t have celery so I used green peas instead. Was pretty tasty and enjoyed
I’ve made this a couple of times following the recipe exactly. This is a well written recipe and the measurements are perfect for my taste. This is pure comfort food – nothing fancy, and it tastes great. Pretty easy to throw this baby together too, rotisserie chicken, canned soup and boxed stuffing.
The first time I made this I followed the recipe and it too bland for our liking. Now I season.the soups with worchestershire sauce, a cube of chicken bouillon, and a few other seasonings (Montreal chicken seasoning, slap yo mama seasoning salt, and kicking chicken seasoning). I bake it for 40 minutes in a smaller pan. Just enough crisp and casserole texture. One of my go-tos. Thanks
Our household loves chicken so I doubled the chicken and made it thicker, added 16 oz sour cream then continued the recipe. I also added broccoli to the soup and sour cream mixture. It turned out wonderful. I’ve made this a few times for the hubby.
Made following the recipe and really enjoyed it. Great quick and easy meal and leftovers are just as good. Saved to my favorites
I’ve made this dozens of times, great for a quick delicious meal with leftovers…. sometimes.
I’ll try it again, but I’ll double the stuffing.
I usually avoid recipes that use canned soup and had even printed a recipe for homemade condensed cream of chicken soup (but it made the equivalent of 3 cans-so bit the bullet). It was tasty, no problem but a recipe that uses a half a can of something is simply annoying! I ended up using it in a chicken wild rice soup and adding some reconstituted dried mushrooms to both.
It was very dry. I was hoping to find a recipe for rotisserie but this did not cut it!
EXCELLENT!! Instead of layering the veggies I saute them 1st, then add chicken stock instead of water, butter & Cornbread stuffing (Im from the South). HEB here in Texas has their own Cream of Chicken soup version called Chicken Queso Blanco (does not taste cheesy at all). I use this for ALL of my recipes that call for cream of chicken or mushroom and it is OUTSTANDING!!! I follow recipe quantities same, but I use a smaller pan, its about a 6×10, cook uncovered for an hour and serve with some homemade cranberry!!!! DELISH, gives you that little taste of Thanksgiving during the year. You can also add pepper, sage, thyme to it, but don’t overdo it. Ive made this prob 10x
I used 1 can of mushroom soup w/1/4 cup 2% milk and 1 cup of sour cream. Along w/fried mushrooms with the onions in butter. OMG! I did not use salt or pepper in this dish. Instead of water to make stuffing, I used chicken broth. Good choice! I added drained; canned peas with the soup and chicken. This is a dish I will make again and not read a receipe. It was awesome! My hubby loved it!
It was very easy to throw together and it looks and tastes pretty good. I will definitely make this again but I think next time I will add some sage, garlic and a few more spices. It wasn’t bland it just didn’t pop with flavor. I added fresh mushrooms to the celery/onion mix but made no other changes.
Very delicious and filling. I read some of the other comments so I added worchestershire sauce, some peas and a good handful of grated cheddar. Next time I’ll add some carrots and ,yes, there’ll be a next time. I backed it covered for 40 minutes and uncovered for another 10
I made it exactly per recipe, and it was tasty enough, but there was just too much creaminess for my liking, and the stuffing was like rocks. My husband and I tried it and we both agreed that, “It doesn’t s__k.” The following day I reheated some of it in the microwave, and it actually was much better, the cream mixture having steamed enough to reduce it and moisten the stuffing somewhat.
This is our go to recipe when we can’t decide what we want for dinner,it’s easy to make and always is delicious.
We loved it. My Hubby was asking every night if we had any more. I will be making this again.
Very easy but also very bland. I did add fresh mushrooms to the onion/celery which helped. Maybe adding cheese before adding the stuffing would help. I doubt I’d make this again.
Next time I will try adding sliced mushrooms to the onion and celery and cook. Great recipe and so many ways to change it up!
My family really liked this. I cooked and shredded chicken breasts and had some left over stuffing in the freezer. Not sure why it says 4.6 when I gave it a solid 5 out of 5. I will make it again. Thank you
I thought this was a really good casserole. I made it in a 3 quart round lidded casserole dish. The lid prevented the top from getting too dry, baked it for 40 minutes covered, then 5 more minutes uncovered. I didn’t find it too salty, but I made homemade cream of chicken soup from thecozycook(because they don’t sell dairy free cream of soups). I also added a can of mixed veggies, just to have more vegetables.