I am a firm believer in casseroles that boast a perfect fusion of flavors, with crispy edges and a delectably creamy filling. Despite my family not being particularly fond of casseroles, they can’t resist this one. What makes this casserole a standout for me is not only its delicious taste but also its ease of preparation and impressive versatility. It never fails to deliver a consistently fabulous dining experience, and as a result, I find myself making this recipe about once a week.
To add a touch of flair and elevate the flavors, I like to switch up some of the ingredients, and without fail, I always add a generous sprinkling of fresh herbs. Fresh parsley, thyme, basil, oregano, and chives work in perfect harmony to enhance the overall taste of the dish.
Undoubtedly, this casserole will become a beloved family favorite in your household too. Another great aspect is that it can be made ahead of time, frozen, and easily reheated when needed. As a busy cook, I actively seek recipes that can take some stress off my shoulders while providing a delightful meal that my family will enjoy, and this casserole has become a true lifesaver in that regard.
So, take a leap and give this delightful casserole a try. Let the flavors blend together in a symphony of taste, and revel in the joy of sharing this family favorite with your loved ones. With its simplicity, scrumptiousness, and practicality, this recipe is sure to become a treasured savior in your kitchen as well. Enjoy!
Ingredients
4 cups cooked, shredded chicken (rotisserie is great!)
1 (10.5 ounce) can cream of mushroom soup
1 (10.5 ounce) can cream of chicken soup
1 cup milk
1 stick (8 tablespoons) butter, melted
1 (8 ounce) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
Directions
Preheat oven to 350°F.
Grease a 9×13-inch baking dish – set aside.
In a large bowl, whisk together both condensed soups and milk. Stir in cooked chicken.
Transfer chicken mixture to the prepared baking dish.
In a separate bowl, pour melted butter over the dry stuffing mix. Gently stir until all of the stuffing mix is coated with butter. Sprinkle the buttered crumbs over the chicken mixture.
Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes.
Remove foil and bake for an additional 10-15 minutes, or until heated through and browned on top.
Notes
• Chicken: You need about 4 cups of cooked, shredded chicken. If you are short on time, a store-bought rotisserie chicken is perfect, saves time, and has great flavor. However, making chicken breasts at home doesn’t take long either so it is entirely up to you! If you prefer to cook your chicken at home, use about 2 lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
• Condensed Cream Soup: Cream of mushroom soup and cream of chicken soup: form the base of the creamy casserole sauce. You can substitute with two cans of your favorite flavors of condensed soup. The “Healthy Request” line is really great, but any similar variety will work.
• Stuffing: Pepperidge Farm Herb Seasoned Stuffing Mix, Stove Top Stuffing, or your favorite equivalent will work well.
• This is a great make-ahead dinner: You can assemble the casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
• Leftover casserole: Wrapped in plastic wrap, this will keep in the refrigerator for 3-4 days.
• Freeze leftovers: Cool casserole completely and transfer to an airtight container for up to 3 months.
• To Reheat the Casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350° F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes. Thaw a frozen casserole in the refrigerator overnight and bake according to the recipe instructions. If the dish is still cool when it goes into the oven, you will likely need to increase the total baking time.
Conclusion:
Rotisserie Chicken and Stuffing Casserole is a true delight that has won over my family’s taste buds, even those who aren’t usually fans of casseroles. I simply adore how the flavors blend harmoniously, offering the perfect combination of crispy edges and a savory, creamy filling. This casserole has become a regular star on our dinner table due to its ease of preparation, delectable taste, and impressive versatility.
One of the things that I love most about this recipe is its adaptability. I often switch up some of the ingredients to add a personal touch and elevate the flavors. Adding a generous assortment of fresh herbs, such as parsley, thyme, basil, oregano, and chives, enhances the overall taste and makes the dish even more delightful.
What makes this casserole a true winner is its consistent fabulousness, which makes it a reliable go-to option for busy weeknights or cozy family gatherings. It has become such a family favorite that I find myself making it about once a week, and it never fails to impress.
An additional perk of this casserole is its make-ahead capability. I can easily prepare it in advance, freeze it, and conveniently reheat it when needed, making it a true savior recipe for busy households.
If you’re seeking a comforting, stress-free, and scrumptious meal that will please the whole family, look no further than the Rotisserie Chicken and Stuffing Casserole. Its delightful taste and ease of preparation will win you over, making it a treasured addition to your weekly menu rotation. Enjoy the heartwarming joy of savoring this delightful casserole with your loved ones, as it brings a touch of home-cooked goodness to every mealtime.