Creamy, comforting, and perfect for a cozy winter evening, this Chicken and Stuffing Casserole is a family-friendly delight. The enticing aroma of this old-fashioned casserole, coupled with the ease of preparation, is sure to make it a favorite among your loved ones. A delectable combination of a quick-cooking stuffing mix and a store-bought rotisserie chicken results in a crispy topping that adds a delightful crunch to the creamy goodness beneath.
To whip up this convenient yet top-rated recipe, you’ll need just a few handy ingredients, including rotisserie chicken, store-bought stuffing mix, and canned condensed soups. The beauty of this dish lies in its simplicity and adaptability. Leftover chicken is a welcome alternative, showcasing the recipe’s flexibility and resourcefulness. With the added bonus of being freezer-friendly, this casserole is not only a weeknight favorite but also a fantastic make-ahead meal.
Ingredient Substitutions
The step-by-step guide below ensures a hassle-free cooking experience. From fluffing the stuffing to sautéing celery and onions in butter, the process is straightforward. Mixing condensed soups with sour cream creates a luscious base, while baking results in a golden-brown masterpiece. The recipe’s versatility shines through in its ingredient substitutions, allowing you to personalize it with what’s available in your pantry.
Experiment with shredded, cooked chicken of your choice, swap out condensed soups, or try substituting sour cream with mayonnaise—it’s all fair game. Enhance the flavor profile by incorporating fresh or frozen veggies such as peas, carrots, green beans, mushrooms, or corn.
Can You Freeze Chicken and Stuffing Casserole?
The convenience extends to meal planning as well. Assemble the casserole ahead of time, covering it tightly and refrigerating for up to 24 hours before baking. Leftovers can be stored in the fridge for three to four days, making it a practical option for subsequent meals. For longer-term storage, freezing is a breeze. Prepare the casserole in a disposable baking pan, wrap it securely, and freeze for up to two months. Thaw in the refrigerator before reheating in the oven.
In summary, this Chicken and Stuffing Casserole is more than just a delightful meal; it’s a versatile, make-ahead, and freezer-friendly culinary masterpiece that brings warmth and comfort to your table. With each creamy, crunchy bite, savor the simplicity and adaptability that make this recipe a standout in any home cook’s repertoire.
Ingredients:
3 stalks celery, diced
1 whole cooked rotisserie chicken
½ (10.5 ounce) can low-sodium cream of mushroom soup
salt and ground black pepper
1 medium onion, diced
1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top)
1 (10.5 ounce) can low-sodium cream of chicken soup
¼ cup butter
cooking spray
1 (8 ounce) container sour cream
1 tablespoon butter
1 ½ cups water
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
In a saucepan over medium heat, bring water and 1/4 cup of butter to a boil. Add the stuffing mix, stir to combine, and then remove the saucepan from the heat. Cover and let it sit until the water is absorbed, approximately 5 minutes. Fluff the stuffing with a fork.
Meanwhile, in a skillet over medium heat, melt 1 tablespoon of butter. Add the onion and celery, cooking and stirring until softened, which takes about 5 to 10 minutes.
In a bowl, mix both condensed soups with sour cream until well combined.
Spread the shredded chicken in the bottom of the prepared baking dish. Layer the softened onion mixture over the chicken and season with salt and pepper.
Top with the soup mixture, and then evenly spread the stuffing over the top.
Bake in the preheated oven until the filling is bubbly, and the topping is golden brown, which usually takes about 1 hour.
Serve hot and enjoy!