Here’s a simple and delicious recipe for Rotisserie Chicken and Stuffing Casserole:
Ingredients:
- 4 cups cooked, shredded rotisserie chicken
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 stick (8 tablespoons) butter, melted
- 1 (8-ounce) package dry stuffing mix (e.g., Pepperidge Farm Herb Seasoned Stuffing Mix)
Instructions:
- Preheat the Oven: Set your oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- Prepare the Chicken Mixture: In a large bowl, whisk together the condensed soups and milk. Stir in the cooked chicken and mix well. Transfer this mixture to the prepared baking dish.
- Prepare the Stuffing: In a separate bowl, combine the dry stuffing mix with the melted butter. Stir gently to coat all the stuffing mix with butter.
- Assemble the Casserole: Sprinkle the buttered stuffing mix over the chicken mixture in the baking dish.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is heated through and the stuffing topping is browned.
Tips:
- Vegetable Additions: You can add steamed broccoli, frozen mixed vegetables, or sautéed mushrooms to the chicken mixture for extra nutrition.
- Cheese: Mix in some grated cheddar cheese with the chicken mixture or sprinkle it on top before adding the stuffing.
- Freezing: This casserole can be frozen before or after baking. If freezing before baking, cover tightly with
