There is something magical about a warm meal on a crisp autumn evening. You have had a long day and need something cozy. This rotisserie chicken stuffing casserole is the answer for your family.
It delivers all those nostalgic holiday flavors without any of the stress. This dish is fast, filling, and packed with protein. You can have dinner on the table in under an hour tonight.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknights when time is short. It uses a pre-cooked chicken to save you precious minutes in the kitchen. The combination of creamy sauce and crispy herb stuffing is truly irresistible.
It is also very budget-friendly since it uses mostly pantry staples. Your kids will love the tender chicken and sweet peas. It is a complete meal in one dish that everyone enjoys.
Simple Method
Making this casserole is incredibly easy, even for beginner cooks. You simply whisk the sauce, fold in the chicken, and top with stuffing. There is no fancy equipment needed for this recipe. Just one bowl and a baking dish will do the trick.
Ingredients You’ll Need
These simple ingredients create a meal that feels like a warm hug.
- 4 cups shredded rotisserie chicken
- 1 box (6 oz) dry herb stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup melted unsalted butter
- 1 cup frozen peas and carrots
- 1/2 teaspoon ground black pepper
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, and black pepper, whisking until smooth.
- Fold the shredded rotisserie chicken and frozen peas and carrots into the cream mixture until the protein is evenly coated.
- Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
- In a separate bowl, toss the dry stuffing mix with the chicken broth and melted butter until the crumbs are uniformly moistened.
- Distribute the stuffing mixture evenly over the top of the chicken base.
- Bake for 30 minutes or until the internal liquid is bubbling and the stuffing topping has reached a golden brown color.
- Allow the casserole to rest for 5 minutes at room temperature before serving to allow the sauce to set.
Best Ways to Enjoy It
Serve this casserole warm while the topping is still golden and crunchy. It pairs beautifully with a simple side salad or steamed green beans. You can even add a dollop of cranberry sauce on the side.
Set the table, light a candle, and enjoy this cozy comfort food. It is the perfect way to slow down after a busy day. Your family will definitely ask for seconds of this one.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. This dish actually tastes even better the next day as flavors meld. To reheat, place it in the oven at 350°F for ten minutes. This helps keep the stuffing topping nice and crisp for you. Microwave reheating works too if you are in a big hurry.
Tips for Best Results
- Don’t skip the resting time to let the sauce thicken properly.
- Use a low-sodium chicken broth to control the saltiness of the dish.
- Shred the chicken while it is still warm for the best texture.
- Toss the stuffing gently so it stays light and fluffy, not mushy.
- Add an extra splash of broth if you prefer a saucier casserole.
- Swap the peas for broccoli if your kids prefer that green veggie.
Easy Flavor Ideas
- Use leftover Thanksgiving turkey instead of chicken for a holiday twist.
- Stir in a half cup of cheddar cheese for a cheesy version.
- Try a cornbread stuffing mix for a slightly sweeter flavor profile.
- Add a pinch of dried thyme to the sauce for extra earthiness.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the chicken base a day early. Just add the stuffing topping right before you put it in the oven. This keeps the topping from getting soggy while it sits.
Can I use frozen chicken?
You must thaw and cook the chicken before adding it to the dish. Using pre-cooked rotisserie chicken is the fastest way to get dinner done. It ensures the meat stays tender and juicy during baking.
I hope this warm, cozy meal brings a little extra joy to your table tonight. It is the perfect way to embrace the fall season with your loved ones. Happy cooking!
— Katie Wood
Ingredients
- 4 cups shredded rotisserie chicken
- 1 box (6 oz) dry herb stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup melted unsalted butter
- 1 cup frozen peas and carrots
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, and black pepper, whisking until smooth.
- Fold the shredded rotisserie chicken and frozen peas and carrots into the cream mixture until the protein is evenly coated.
- Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
- In a separate bowl, toss the dry stuffing mix with the chicken broth and melted butter until the crumbs are uniformly moistened.
- Distribute the stuffing mixture evenly over the top of the chicken base.
- Bake for 30 minutes or until the internal liquid is bubbling and the stuffing topping has reached a golden brown color.
- Allow the casserole to rest for 5 minutes at room temperature before serving to allow the sauce to set.
