Ingredients
Scale
- 1 package of Stove Top stuffing mix (or more if desired)
- 1 whole rotisserie chicken, cooked and shredded
- 1 ½ cups water or chicken broth
- ¼ cup butter
- 3 stalks of celery, diced
- 1 onion, diced
- 1 can cream of chicken soup
- ½ can cream of mushroom soup
- 8 ounces sour cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9 x 13-inch baking pan with cooking spray.
- In a medium saucepan, bring the water or chicken broth to a boil. Add in the stuffing mix, remove from heat, cover, and let it sit. Fluff with a fork when done.
- In a skillet, heat up the butter and sauté the diced onion and celery until softened.
- In a bowl, mix together the cream of chicken soup, cream of mushroom soup, and sour cream.
- Place the shredded chicken at the bottom of the prepared baking dish. Layer the cooked onions and celery over the chicken, then sprinkle with salt and pepper.
- Pour the soup and sour cream mixture over the onion and celery layer.
- Top the entire casserole with the prepared stuffing mix.
- Bake in the preheated oven for 1 hour, or until the casserole is bubbly and browned on top.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- This casserole pairs wonderfully with a fresh green salad or steamed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American