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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.
Cooking Tips
- 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.
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.
Do you put the stuffing in the chicken before cooking? ›
If stuffing whole poultry, the ingredients for the stuffing can be prepared ahead of time. Keep wet and dry ingredients separated and chill. Mix wet and dry ingredients just before putting stuffing into a casserole or filling the bird's cavity. Make sure the bird is loosely stuffed and cook immediately after stuffing.
How do you spruce up a casserole? ›
Balance Flavors
Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.
How do you elevate boxed stuffing? ›
More Boxed Stuffing Additions
Diced celery, shallots, and carrots are also great additions! Fruit – about 1/4 cup of dried cranberries or 1/2 cup of fresh give a pop of tangynesss and sweetness with each bite. Dried figs would also make an unexpected sweet addition!
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 is the key to making a good casserole? ›
- 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.
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.
What thickens chicken casserole? ›
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
Why put onion in chicken cavity? ›
Veggies: large chunks of carrot and celery are laid down as a base for the chicken and yellow onion is stuffed inside the cavity of the bird to give it some extra flavor while roasting. The carrots and celery also soak up some of the delicious roasting juices and are perfect served right alongside the bird.
To make stuffing, only cooked ingredients should be used. Nevertheless, all stuffing ingredients should be cooled before mixing the stuffing and inserting it into the body cavity of the bird. Warm stuffing can create bacteria and lead to poisoning if subsequently not cooked properly.
Is stuffing a chicken worth it? ›
If you've never done it before, roasting a whole chicken can be intimidating. But stuffing a chicken is an easy way to add tremendous flavour to the whole bird. Roasting a stuffed whole chicken is also an economical way to make dinner for a crowd, plus you can use leftovers for a chicken broth.
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!
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.
Is it better to cook casserole the day before or? ›
Many casseroles seem to improve in flavour if kept overnight (cool them quickly and keep them in a refrigerator, by the way, once they're cold). This means it's quite possible to make two casseroles while the oven is in full swing, and keep one for the next day.
What is stove top stuffing made of? ›
Or buy a box of stuffing “mix” which is nothing more than dried bread cubes. Chop onion and celery, saute in butter or a mix of butter and oil. Add the bread cubes and stir to combine thoroughly. Remove from heat and add enough chicken stock to moisten the cubes without making them actually wet.
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: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, ONIONS*, SALT, CONTAINS LESS THAN 2% OF COOKED CHICKEN*, CARROTS*, INTERESTERIFIED SOYBEAN OIL, HYDROLYZED SOY PROTEIN, CELERY*, PARSLEY*, YEAST, SPICE, ...
What is stovetop 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.
