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If you are coming home with no time to make dinner but suddenly remember you have some leftover rotisserie chicken, dinner is practically done. In no time, you will have a delicious chicken and stuffing casserole on the table that everyone will enjoy.
It’s nearly Thanksgiving, and I’m sure you have a box of stuffing somewhere in the pantry. Rotisserie chicken and stuffing casserole are crunchy on the top, soft and gooey in the middle, and very satisfying.
Chicken casseroles are a great way to put dinner on the table. Creamy Chicken Casserole Recipe (Chicken Gloria) is a delicious classic, the Best Boneless Chicken Casseroleis easy and quick to make, and Chicken Pot Pie Casserole is comforting and easier to make than chicken pot pie!
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken and Stuffing Casserole?
- Preheat the oven to 350 F. This is a layered dish, so you have to prep the layers. First, we have to make the stuffing. In a small pot, boil the water and add the butter. When the butter has melted, remove the pot from heat and add the stuffing. Mix it carefully and place the lid for 5 minutes. Fluff with a fork.
- In a medium-sized skillet, heat the olive oil and saute the onion and bell peppers.
- Now it’s time to start layering the casserole. For the first layer, place the shredded chicken in the bottom of a 9 x 9-inch casserole dish.
- In the second layer, spoon the sauteed onion and bell peppersand the uncooked broccoli florets on top of the chicken.
- Prep the third layer: mix the cream of chicken soup, cream of mushroom soup, and sour cream and pour over the veggies.
- For the last layer, sprinkle the stuffing on top of the soup mixture and bake for 45min or until the stuffing is brown and the casserole is bubbly.
Can You Freeze Chicken and Stuffing Casserole?
You sure can. Assemble all the layers, wrap in a couple of layers of plastic wrap and one final layer of foil, and freeze for up to 4 months. You can also freeze the baked casserole. Just let it come to room temperature and then wrap it in plastic and foil, and freeze.
What To Serve with Chicken and Stuffing Casserole?
I like to serve a mixed greens salad with balsamic vinaigrette, and for dessert, apple pie with vanilla ice cream or bananas foster. You can serve your favorite salad and dessert with this casserole, which is a complete meal all by itself.
- If you want to make this casserole ahead of time, you can assemble it and refrigerate it for up to two days before baking.
- When hydrating the stuffing, do not mix it too much, or it will become mushy.
- You can add all the veggies you want. Chopped carrots, green beans, and peas are also a good addition.
- If you want a cheesy casserole, add your favorite shredded cheese before adding the final stuffing layer.
Chicken Stuffing Casserole
Yield: 6 SERVINGS
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
If you are coming home with no time to make dinner, but suddenly remember you have some leftover rotisserie chicken, dinner is practically done.
Ingredients
- 1 ½ cups of water
- ¼ cup butter
- 1- 6 oz stuffing mix
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped orange or red bell pepper
- 1 cup chopped celery
- 1 cup broccoli florets
- 3 cups of shredded rotisserie chicken
- 1- 10 oz cream of chicken soup
- 1- 10 oz cream of mushroom soup
- ½ cup sour cream
Instructions
- Preheat the oven to 350 F. In a small pot, bring water and butter to a boil. Once boiling, add the packet of stuffing and stir. Remove from heat, put the lid on for 5 minutes, and fluff with a fork.
- In a medium-sized skillet, heat the olive oil and saute the onion, celery, and bell pepper.
- Place shredded chicken in the bottom of a 9 x 9-inch casserole dish
- Sprinkle the sauteed veggies and broccoli florets on top of the chicken
- In a small bowl, mix the cream of chicken soup, cream of mushroom soup, and sour cream. Pour this mixture carefully on top of the veggies
- Spoon the stuffing on top and bake for 45 mins or until brown and bubbly
Nutrition Information:
Amount Per Serving:Calories: 387Total Fat: 19gCarbohydrates: 32gProtein: 21g
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FAQs
ingredients
- 6 cups cubed bread.
- 1 tablespoon parsley flakes.
- 3 chicken bouillon cubes.
- 1⁄4 cup dried onion flakes.
- 1⁄2 cup dried celery flakes.
- 1 teaspoon thyme.
- 1 teaspoon pepper.
- 1⁄2 teaspoon sage.
Be sure any stuffing that has been cooked, or ingredient that is cooked, is cooled completely before inserting into the cavity of the chicken. The chicken should not be stuffed until just before it is to be cooked, so that the risk of bacterial growth is reduced.
How does Jamie Oliver make chicken casserole? ›
Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat. Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew.
How do you spruce up a casserole? ›
A homemade white sauce or tomato sauce can truly enhance your casserole. (For instance, our Tater Tot Casserole recipe skips the canned cream of mushroom for fresh mushrooms with garlic.) Experiment with various herbs and spices to personalize your sauce.
Why put eggs in stuffing? ›
Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.
What are the directions for stove top stuffing? ›
Stovetop Instructions:
- Boil 1 ½ cups water and ¼ cup margarine in medium saucepan.
- Stir in contents of Stuffing Mix pouch; cover.
- Remove from heat. Let stand 5 minutes. Fluff with fork.
Lemon, herbs, onions, and garlic too are all aromatics that infuse into the chicken as it cooks giving it a lovely flavor. It doesn't absorb the flavors enough to call it a lemon chicken, but gives the chicken some flavor depth and acts as an enhancement.
Can you use water instead of chicken broth for stuffing? ›
You can indeed substitute water in a recipe calling for chicken broth. The liquid is a vital part of the recipe, and affects not only the viscosity of the final product, but its taste. And water by itself does alter the taste, but not in a good way.
Is it better to make stuffing the night before? ›
Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).
Should chicken casserole be covered when baking? ›
When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.
- Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
- Undercook your pasta. ...
- Drain your meat. ...
- Beware of mushy vegetables. ...
- Know your cheeses. ...
- Master the art of casserole assembly. ...
- Don't skip the topping. ...
- Make it now, but bake it later.
Covering chicken with foil while baking can help retain moisture and prevent the chicken from drying out. However, it may also prevent the skin from crisping up. Whether or not to cover the chicken with foil will depend on personal preference and the recipe being used.
What are 5 components of a casserole? ›
Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!
What to add to a bland chicken casserole? ›
Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.
Do I bake my casserole covered or uncovered? ›
Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.
What does chicken stuffing contain? ›
Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets.
What are the ingredients in Kraft stove top stuffing? ›
Ingredients: Stuffing Crumbs (enriched Wheat Flour, Glucose-fructose, Salt, Yeast, Hydrogenated Soybean And/or Cottonseed Oil, Bha, Bht), Onions, Hydrolyzed Soy Protein, Cooked Turkey And Turkey Broth, Salt, Celery, Spices, Parsley, Potassium Chloride, Sugar, Colour, Corn Maltodextrin, Disodium Guanylate, Disodium ...
What is stove top stuffing mix? ›
It is a quick cooking ("instant") stuffing that is available in supermarkets. Unlike traditional stuffing, Stove Top can be prepared on the stove, in a pot, and can also be prepared in a microwave oven. It is used as a side dish for meals as well as a medium in which some meats (pork, chicken) can be baked.
Does Stove Top Stuffing have high fructose corn syrup? ›
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), DEGERMINATED YELLOW CORNMEAL, HIGH FRUCTOSE CORN SYRUP, SALT, ONIONS*, CONTAINS LESS THAN 2% OF INTERESTERIFIED SOYBEAN OIL, VITAL WHEAT GLUTEN, POTASSIUM SALT, YEAST, MONOSODIUM GLUTAMATE, ...
