Rotisserie Chicken and Stuffing Casserole


Hey y’all! If there’s one thing I’ve learned from my Western roots, it’s that sometimes the best dishes are the ones that come together with a lil’ bit of convenience and a whole lotta love. Enter the shortcut chicken and stuffing casserole! We’re talkin’ about that trusty rotisserie chicken, a dash of store-bought stuffing mix, and good ol’ canned condensed soups. And here’s the kicker – this dish is a dream for make-ahead meals, and it’ll cozy up real nice in the freezer. If you’re lookin’ for your next homestyle hit, partner, you’ve struck gold.

Quick Guide to Whipping Up Chicken and Stuffing Casserole

Before we dive into the nitty-gritty, here’s the rundown:

  1. Rustlin’ Up Some Stuffing: Get that water and butter bubblin’! Once it’s boiling, toss in the stuffing and wait for that water to disappear. Give it a good fluffin’ with your fork.
  2. Veggie Roundup: In a skillet, sauté your celery and onions in butter till they’re as soft as a sunset sky and those onions have gone see-through on ya.
  3. Soup’s On: Grab a bowl and mix them condensed soups with a dollop of sour cream till they’re as friendly as can be.
  4. Layer it Like the Grand Canyon: Begin with your chicken, followed by those golden onions. Season it right, then pour that creamy soup mix over the top. Finish strong with your stuffing.
  5. Bake it to Perfection: Wait for that filling to bubble up like a natural spring and for the top to turn as golden as a Nevada desert.

Playin’ with Your Chow

  • Chicken: Rotisserie’s the cowboy’s choice, quick and ready! But don’t be shy to rope in any shredded, cooked chicken you’ve got.
  • Condensed Soup: This dish calls for cream of chicken and mushroom, but don’t be afraid to swap one for a can of cream of celery soup.
  • Sour Cream: If you’re out of sour cream, some folks swear by mayonnaise. Keep it even-steven with an 8-ounce swap.
  • Vegetable Medley: Fresh or frozen, peas, carrots, or even green beans can add a splash of color and flavor to this rustic dish.

Some Handy Dandy Tips

Make-Ahead: You betcha! Whip this casserole up, cover it up snug, and park it in the fridge for a day. Add a smidge more cookin’ time when you’re ready to bake.

Check out these popular now items on Amazon

Storing Your Grub: Got leftovers? They’ll stay good in the fridge for 3-4 days in an airtight container. Microwave or oven, both’ll get ’em heated up nice.

Freezin’ for Later: If you’re thinkin’ of storing it for a spell, pop this dish in a disposable pan. Wrap it up tight and it’ll stay frosty for two months. Let it thaw overnight in the fridge and heat it up in the oven when you’re hankering for a bite.



  1. Cass Mcgivern

    Awesome recipes
    Can’t wait to try them

  2. Debbie

    Love your recipes

Leave a Reply

Your email address will not be published. Required fields are marked *


Help spread the word. You're awesome for doing it!