Can I use homemade stuffing?

Absolutely. Homemade stuffing gives better texture and flavor. Use the recipe you love and slightly dry it out so it crisps rather than gets mushy.

What if I don’t have sour cream?

Use full-fat Greek yogurt or cream cheese thinned with milk for a similar tang and texture.

Can I make this vegetarian?

Yes — substitute creamed mushroom soup for cream of chicken and swap chicken for cooked chickpeas, tempeh, or a hearty medley of mushrooms and roasted squash to make a vegetarian version of this Chicken And Dressing Casserole vibe.

Yes — fold shredded cheese into the sauce or sprinkle on top before the final bake for a melty crown.

Is this good for kids?

Yes — mild flavors, creamy texture, and a crunchy top make it kid-friendly. Leave out pepper flakes or strong herbs if you have picky eaters.

Ultimate Stuffing Casserole — Rotisserie Chicken, Cheesy, and Comforting

Description

A quick, comforting casserole that layers shredded rotisserie chicken with a creamy sauce and a crunchy stuffing topping.

Ingredients

Scale

4 cups shredded rotisserie chicken (about one bird)
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup chicken stock
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
4 cups prepared stuffing (homemade or from a box)

Optional garnish

Chopped parsley
Thinly sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Heat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking pan and set it aside.
In a large bowl, whisk the cream soup with sour cream and chicken stock until smooth. Stir in the garlic powder, onion powder, and a few grinds of black pepper; salt sparingly because the soup and stuffing may already contain sodium.
Scatter half of the stuffing in an even layer across the bottom of the prepared pan. Press gently so it forms a compact base.
Spread the shredded rotisserie chicken over the stuffing, distributing it evenly.
Pour the creamy mixture on top of the chicken, smoothing it so the sauce covers the chicken and soaks into the stuffing beneath.
Cover the sauced chicken with the remaining stuffing, pressing lightly to form the top layer.
Cover the dish with foil and bake for 30 minutes to heat everything through and let the flavors meld.
Remove the foil and return the casserole to the oven for 10–15 minutes more, or until the top turns golden and slightly crisp and the casserole bubbles at the edges.
Let the bake rest a few minutes out of the oven. Sprinkle with chopped parsley or sliced green onions if you like, then slice and serve warm.

Notes

Storage tip: Refrigerate leftovers in an airtight container for 3–4 days and reheat in the oven or microwave.

Category: Dinner