Rotisserie Chicken and Stuffing Casserole

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Introduction:
Rotisserie Chicken and Stuffing Casserole is a comforting, hearty dish that combines tender rotisserie chicken with savory stuffing, creamy sauce, and a medley of vegetables. This casserole is perfect for a weeknight dinner or a cozy family meal, offering the delicious flavors of a traditional holiday meal without the hassle.

Ingredients:

For the Casserole:

  • 1 rotisserie chicken, shredded (about 4 cups)
  • 1 package (6 oz) of stuffing mix
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) sour cream
  • 1 cup (150g) frozen mixed vegetables (carrots, peas, corn)
  • 1/2 cup (75g) chopped celery
  • 1/2 cup (75g) chopped onion
  • 2 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Optional Additions:

  • 1 cup (100g) shredded cheddar cheese
  • 1/4 cup (30g) chopped fresh parsley for garnish

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).
  • Grease a 9×13-inch baking dish.

2. Prepare the Stuffing:

  • In a large bowl, prepare the stuffing mix according to package instructions, using the chicken broth in place of water for added flavor.
  • Set aside.

3. Prepare the Vegetables:

  • In a skillet over medium heat, melt the butter and sauté the chopped celery and onion until softened, about 5 minutes.
  • Add the frozen mixed vegetables and cook for an additional 2-3 minutes until heated through.
  • Season with salt, pepper, thyme, and garlic powder.

4. Assemble the Casserole:

  • In a large bowl, mix together the shredded rotisserie chicken, cream of chicken soup, cream of mushroom soup, milk, and sour cream until well combined.
  • Stir in the sautéed vegetables.

5. Layer the Casserole:

  • Spread the chicken and vegetable mixture evenly in the prepared baking dish.
  • Sprinkle the prepared stuffing over the top of the chicken mixture.
  • If using, sprinkle the shredded cheddar cheese over the stuffing.

6. Bake the Casserole:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

7. Serve:

  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with chopped fresh parsley, if desired.

Tips for Success:

  • For a crispier topping, broil the casserole for the last 2-3 minutes of baking.
  • Use leftover turkey instead of rotisserie chicken for a post-holiday meal.
  • Add 1/2 cup of chopped nuts (like pecans) to the stuffing mix for added texture.

Nutritional Estimate:
(Per Serving, based on 8 servings)

  • Calories: 380
  • Fat: 18g
  • Saturated Fat: 7g
  • Cholesterol: 85mg
  • Sodium: 970mg
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugars: 4g
  • Protein: 28g

Recommendation:
Rotisserie Chicken and Stuffing Casserole is best enjoyed fresh out of the oven. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in the oven until warmed through. This dish pairs wonderfully with a green salad or steamed vegetables for a complete meal.

Enjoy your Rotisserie Chicken and Stuffing Casserole!

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