When hunger strikes, there’s no better dish to make than this scrumptious rotisserie chicken and stuffing casserole. Any occasion calls for this dish because of the ideal balance of salty and soothing flavors.

Your family will be pleased and fulfilled after eating this midweek supper.

Stuffing and Rotisserie Chicken Casserole Recipe

a single stove Toss in the stuffing mixture (or more if desired)

one cooked and shredded entire chicken

1/3 cup of butter and 1/2 cup of water or chicken broth

chopped celery (three stalks)

One sliced onion

ONE can of chicken soup base

Cream of mushroom soup, half a can

sour cream, 8 oz.

Toss with salt and pepper.

Stuffing Casserole with Rotisserie Chicken: A Recipe Guide

Start by preheating your oven to 350 degrees. Then, gently coat a 9 by 13 baking pan with cooking spray.

Put the chicken broth or water in a medium pot and bring it to a boil. Before the liquid boils, add the stuffing mix.

Take the pan from the stove, cover it, and set it aside. Finish by fluffing with a fork.

Saute the onion and celery in melted butter in a pan until they are tender.

Gather the soups and sour cream into a bowl and stir to combine.

In a baking dish, arrange the shredded chicken on the bottom. On top of the meat, put the onions and celery.

Add a little of pepper and salt.

Arrange the celery and onion on top of the soup mixture.

Fill up the gaps with the stuffing before serving.

Brown and bubble after 1 hour in the oven.

Have fun!