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Growing up, my mom always knew how to turn leftover rotisserie chicken into something special. On busy weeknights, she’d grab a grocery store chicken, pull the meat off the bones, and work her magic with a box of stuffing mix. It became such a regular meal at our house that my sister and I would get excited whenever we saw a rotisserie chicken in mom’s shopping cart.
Now that I have my own family, I’ve kept this tradition alive. It’s the kind of dinner that comes together in under an hour, uses simple ingredients, and somehow tastes even better than the sum of its parts. When my kids smell that familiar aroma of herb-seasoned stuffing baking in the oven, they know they’re in for a cozy meal.
Ingredient Substitutions
Rotisserie chicken can be replaced with cooked and shredded turkey breast or canned chicken for convenience. These alternatives maintain the protein content and offer similar textures. Adjust seasoning as needed, as rotisserie chicken is typically more flavorful.
Cream soups can be substituted with homemade white sauce or cashew cream for those avoiding processed foods or dairy. Use 1 cup of sauce per can of soup, and add extra seasonings to match the flavor profile.
Sour cream can be replaced with Greek yogurt for a tangy, protein-rich alternative. Use an equal amount of yogurt, but be aware that it may separate slightly when heated. For a dairy-free option, try coconut cream or a plant-based sour cream substitute. These alternatives may slightly alter the dish’s flavor, so adjust seasonings accordingly.
| Preparation Time | 15-25 minutes |
| Cooking Time | 60 minutes |
| Total Time | 75-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 140-160 g
- Fat: 120-140 g
- Carbohydrates: 180-200 g
Ingredients
- Non-stick cooking spray
- 1 1/2 cups water
- 1/4 cup butter
- 1 (6-ounce) package fast-prep stuffing mix (like stove top®), or adjust to preference
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 stalks of celery, chopped, or adjust to preference
- 1 (10.5-ounce) can low-sodium cream of chicken soup
- 1/2 (10.5-ounce) can low-sodium cream of mushroom soup
- 1 (8-ounce) tub sour cream
- 1 whole rotisserie chicken, skin removed, bones taken out, and meat shredded
- Salt and black pepper as desired
Step 1: Preheat Oven and Prepare Baking Dish
Preheat your oven to 375 degrees F (190 degrees C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Set aside for later use.
Step 2: Prepare the Stuffing
In a saucepan over medium heat, bring water and 1/4 cup butter to a boil.
Once boiling, add the stuffing mix, stirring to combine thoroughly.
Remove the saucepan from the heat, cover, and let the stuffing sit for about 5 minutes, allowing the water to be absorbed.
Afterward, fluff the stuffing with a fork to separate and aerate the mixture.
Step 3: Cook the Vegetables
While the stuffing is absorbing, melt 1 tablespoon of butter in a skillet over medium heat.
Add the chopped onion and celery to the skillet, cooking and stirring until they are softened, which will take about 5 to 10 minutes.
Step 4: Mix the Soup Mixture
In a bowl, mix together the condensed soups with sour cream until they are well combined.
This will serve as the creamy layer in your bake.
Step 5: Assemble the Casserole
Spread the shredded chicken evenly across the bottom of the prepared baking dish.
Layer the cooked onion and celery mixture over the chicken, season with salt and pepper to taste.
Pour and spread the soup mixture evenly over the top of the onions and chicken.
Finally, layer the fluffed stuffing evenly over the soup mixture to form the top layer of the casserole.
Step 6: Bake and Serve
Bake the assembled casserole in the preheated oven for about 1 hour, or until the filling is bubbly and the stuffing topping is a golden brown.
Once done, remove from the oven and let it cool slightly before serving hot.
Enjoy your comforting chicken and stuffing casserole!
