Here’s a comforting Rotisserie Chicken and Stuffing Casserole recipe—perfect for using leftover chicken and creating a warm, hearty meal.
Ingredients (Serves 4–6)
- 2–3 cups cooked rotisserie chicken, shredded
- 1 package (about 6 oz) seasoned stuffing mix (or homemade stuffing)
- 2 cups chicken broth (for stuffing)
- 1 cup frozen mixed vegetables (peas, carrots, corn, optional)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup sour cream or Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 cup shredded cheddar or mozzarella cheese (optional)
- 2 tbsp butter, melted (optional, for topping)
Instructions
1. Prepare Stuffing
- Preheat oven to 350°F (175°C).
- Prepare the stuffing according to package instructions, substituting some or all of the water with chicken broth for extra flavor. Set aside.
2. Mix Casserole Filling
- In a large bowl, combine shredded chicken, mixed vegetables, cream soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix well.
3. Assemble Casserole
- In a greased 9×13-inch baking dish, spread half of the prepared stuffing on the bottom.
- Pour the chicken mixture over the stuffing layer and spread evenly.
- Top with the remaining stuffing.
- Sprinkle shredded cheese over the top if using, and drizzle melted butter for extra golden color.
4. Bake
- Cover with foil and bake for 25–30 minutes.
- Remove foil and bake an additional 10–15 minutes until the top is golden brown and bubbly.
5. Serve
- Let rest 5 minutes before serving.
- Garnish with fresh parsley if desired.
💡 Tips:
- You can swap in leftover roasted vegetables for frozen ones.
- For extra flavor, sauté onions and garlic before mixing with the chicken.
- This casserole reheats well, making it great for meal prep.
If you want, I can also make a “gourmet twist” version with caramelized onions, herbs, and a crispy breadcrumb topping that’s more restaurant-style. Do you want me to do that?
