Rotisserie Chicken And Stuffing Casserole Recipes
ROTISSERIE CHICKEN AND STUFFING CASSEROLE
Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!
Provided by CathyP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
- Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
- Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
- Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 23.1 g, Cholesterol 82.9 mg, Fat 21.5 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.5 g, Sodium 855.3 mg, Sugar 3.1 g
CHICKEN AND STUFFING BAKE
Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don't forget the cranberry sauce as a side!
Provided by Seasoned Cook
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
- Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
- Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
- In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
- Sprinkle stuffing mixture over top.
- Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
- Serve with cranberry sauce and enjoy!
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
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