Description
A creamy, comforting chicken and stuffing casserole baked to golden perfection with a rich, savory filling.
Ingredients
Scale
- Cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6 oz) package quick-cooking stuffing mix
- 1 tablespoon butter
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 (10.5 oz) can low-sodium cream of chicken soup
- ½ (10.5 oz) can low-sodium cream of mushroom soup
- 1 (8 oz) container sour cream
- 1 Whole Cooked Rotisserie Chicken – Skinned, Boned, Shredded
- Salt and Ground Black Pepper to taste
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch dish with cooking spray.
- In a saucepan, bring water and ¼ cup butter to a boil. Stir in stuffing mix, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.
- Melt 1 tbsp butter in a skillet. Sauté onion and celery until soft and translucent.
- In a bowl, mix both soups with sour cream until smooth.
- Spread shredded chicken in the prepared baking dish. Layer with onion-celery mix, season with salt and pepper.
- Spread soup mixture on top, then top evenly with stuffing.
- Bake uncovered for 1 hour, or until top is golden and filling is bubbling.
- Let cool slightly and serve warm.
Notes
- You can add frozen vegetables like peas, corn, or green beans before baking for extra nutrition.
- For a richer base, substitute sour cream with softened cream cheese or Greek yogurt.
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Chicken
- Method: Baking
- Cuisine: Comfort
Nutrition
- Calories: 362 Kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 85 mg
Keywords: Chicken Casserole