Chicken and Stuffing Casserole

It couldn’t be easier to make this shortcut chicken and stuffing casserole with convenient ingredients (such as rotisserie chicken, store-bought stuffing mix, and canned condensed soups). Plus, this top-rated recipe makes a great make-ahead meal — and it’s freezer-friendly! Looks like you’ve just found your next weeknight favorite.

How to Make Chicken and Stuffing Casserole

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make this rotisserie chicken and stuffing casserole:

1. Cook the stuffing and fluff with a fork.
2. Sauté the celery and onions in butter until they’re softened and the onions are translucent.
3. In a separate bowl, mix both cans of condensed soups with the sour cream.
4. Assemble the casserole, then bake until golden brown.
   

   Ingredient Substitutions

   The beauty of this recipe? It’s super adaptable. You can customize it with ingredients you have on hand. Here are a few simple substitution ideas:

   • Chicken: The Allrecipes community loves this recipe because it calls for rotisserie chicken, a quick and convenient alternative to cooking your own chicken. But you don’t necessarily have to use rotisserie chicken! You can use any shredded, cooked chicken you want.
   • Condensed Soup: This casserole recipe calls for two cans of low-sodium condensed soup: cream of chicken and cream of mushroom. You can use two cans of one or the other or you can switch things up a bit by substituting one can for condensed cream of celery soup.
   • Sour Cream: No sour cream? No problem! Reviewers say mayonnaise works just as well. You can substitute on a 1:1 ratio (use 8 ounces of mayo since this recipe calls for 8 ounces of sour cream).

   For a pop of flavor and color, try adding fresh or frozen veggies into the mix. Peas, carrots, green beans, mushrooms, and corn all work very well in this rotisserie chicken and stuffing casserole recipe.

   

   Can You Make Chicken and Stuffing Casserole Ahead of Time?

   Sure! This chicken and stuffing casserole actually works quite well as a make-ahead dish. Simply assemble the casserole, cover tightly with storage wrap, and store in the fridge for up to 24 hours. When you’re ready to bake, just add 5-10 minutes of cooking time to make sure the cold casserole is heated through.

   How to Store Chicken and Stuffing Casserole

   Store leftover chicken and rice casserole in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until heated through.

   Can You Freeze Chicken and Stuffing Casserole?

   Yes, you can absolutely freeze this chicken and stuffing casserole: Prepare the dish in a disposable baking pan to make freezing easier. Wrap the entire casserole (pan and all) in one layer of storage wrap and one layer of foil. Store in the freezer for up to two months. Thaw in the refrigerator overnight before reheating in the oven.

   Ingredients

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   Original recipe (1X) yields 8 servings

   • cooking spray
   • 1 ½ cups water
   • ¼ cup butter
   • 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top), or more to taste
   • 1 tablespoon butter
   • 1 medium onion, diced
   • 3 stalks celery, diced, or more to taste
   • 1 (10.5 ounce) can low-sodium cream of chicken soup
   • ½ (10.5 ounce) can low-sodium cream of mushroom soup
   • 1 (8 ounce) container sour cream
   • 1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
   • salt and ground black pepper to taste

   Directions

   1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.

      

   2. Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.

      

      

   3. While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.

      

   4. Mix both condensed soups with sour cream in a bowl until well combined.

      

   5. Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.

      

      

   6. Top with soup mixture and spread stuffing evenly over top.

      

      

   7. Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

      

   8. Serve hot and enjoy!