Chicken and Stuffing Casserole Recipe

This Chicken and Stuffing Casserole combines rotisserie chicken, creamy soup, and buttery stuffing in an easy 9x13 comfort-food dinner.

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Course: Main Course

Cuisine: American

Keyword: Chicken and Stuffing Casserole

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: serving

1 rotisserie chicken meat removed from bones and chopped
12 ounce Pepperidge Farm herb seasoned stuffing mix can sub with Stovetop as well
8 tablespoon butter melted
1.5 cup chicken broth
10.5 can cream of chicken
10.5 can cream of mushroom
1 cup milk

Preheat the oven to 350°F.
Add the dry stuffing mix to a large bowl.
Pour the melted butter over the stuffing and stir as evenly as possible. Some pieces will absorb more butter than others.
Pour in the chicken broth and mix until all of the stuffing has been moistened.
Spread the chopped rotisserie chicken evenly across the bottom of a 9x13-inch baking dish.
In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, and milk until smooth.
Pour the creamy soup mixture over the chicken and stir until the chicken is evenly coated.
Spread the moistened stuffing mixture evenly across the top.
Cover the baking dish with foil and bake for 30 minutes.
Carefully remove the foil and continue baking uncovered for 15–25 minutes, or until the stuffing topping is browned to your liking.
Remove the casserole from the oven and allow it to cool slightly before serving.

The chicken is already cooked, so rotisserie chicken keeps this casserole especially simple.
Add the melted butter to the stuffing before the chicken broth.
Make sure all of the stuffing is moistened before spreading it over the casserole.
Keep the casserole covered for the first 30 minutes, then uncover it so the stuffing can brown.
The uncovered baking time may vary depending on your oven, so use the color of the stuffing topping as your guide.