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Rotisserie Chicken and Stuffing Casserole

A warm, creamy casserole with shredded rotisserie chicken layered over fluffy stuffing, perfect for busy weeknight dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 each rotisserie chicken (shredded) Use store-bought or homemade.
  • 2 cups stuffing mix
  • 1 cup chicken broth Flavored broth can be used for deeper flavor.
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup frozen mixed vegetables A mix of peas, carrots, and corn works well.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • ½ cup shredded cheese Optional, choose your favorite type.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Shred the rotisserie chicken into bite-sized pieces.
  3. In a large bowl, combine the shredded chicken, cream of mushroom soup, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. In a greased 9×13-inch baking dish, sprinkle half of the stuffing mix evenly on the bottom.
  5. Pour the chicken mixture over the stuffing.
  6. Carefully pour the chicken broth over the entire dish.
  7. Sprinkle the remaining stuffing mix on top, followed by shredded cheese if using.
Baking
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the stuffing is golden brown and the casserole is bubbling.

Notes

For a kick, add diced jalapeños or hot sauce to the chicken mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to three months. Reheat in the oven at 350°F (175°C) for about 20 minutes.