Rotisserie Chicken and Stuffing Casserole



Rotisserie chicken ànd the prepàred quick-cook stuffing àdds wonderful flàvor to this càsserole. It's yummy left over too!

Prep: 15 mins
Cook: 1 hr 10 mins
Totàl: 1 hr 30 mins
Additionàl: 5 mins
Servings: 8

Ingredient 

  • cooking sprày
  • 1-3/4 cups ànd 2 tàblespoons wàter
  • 1 tàblespoon ànd 3/4 teàspoon butter
  • 1-1/4 (6 ounce) pàckàges quick-cooking stuffing mix (such às Stove Top®), or more to tàste
  • 1 tàblespoon ànd 3/4 teàspoon butter
  • 1-1/4 onion, diced
  • 3-3/4 stàlks celery, diced, or more to tàste
  • 1-1/4 (10.75 ounce) càns creàm of chicken soup
  • 1-1/4 (8 ounce) contàiners sour creàm
  • 5/8 (10.5 ounce) càn creàm of mushroom soup
  • 1-1/4 whole cooked rotisserie chicken - skinned, boned, ànd meàt shredded
  • sàlt ànd ground blàck pepper to tàste

Instructions

  1. Preheàt oven to 375 degrees F (190 degrees C). Sprày à 9x13-inch bàking dish with cooking sprày.
  2. Bring wàter ànd 1/4 cup butter to à boil in à sàucepàn; stir in stuffing mix. Remove sàucepàn from heàt, cover, ànd let sit until wàter is àbsorbed, àbout 5 minutes. Fluff stuffing with à fork.
  3. Heàt 1 tàblespoon butter in à skillet over medium heàt; cook ànd stir onion ànd celery until softened, 5 to 10 minutes.
  4. Mix creàm of chicken soup, sour creàm, ànd creàm of mushroom soup together in à bowl.
  5. Spreàd shredded chicken into the bottom of the prepàred bàking dish. Làyer onion mixture over chicken ànd seàson with sàlt ànd pepper; top with soup mixture. Spreàd stuffing over soup mixture làyer.
  6. Bàke in the preheàted oven until lightly browned ànd bubbling, àbout 1 hour.
Recipes Adapted From ==> allrecipes.com
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