Ingredients
Scale
- 1 package Stove Top stuffing mix (add more if you’re a stuffing lover!)
- 1 whole rotisserie chicken, cooked and shredded
- 1 ½ cups water or chicken broth (for extra flavor)
- ¼ cup butter (for sautéing)
- 3 stalks celery, finely diced
- 1 onion, finely diced
- 1 can cream of chicken soup (for creaminess)
- ½ can cream of mushroom soup (adds rich flavor)
- 8 ounces sour cream (for a tangy touch)
- Salt and pepper to taste
Instructions
- Preheat: Set your oven to 350°F and lightly spray a 9×13-inch baking pan to prevent sticking.
- Prepare Stuffing: In a medium saucepan, bring water or chicken broth to a boil. Stir in the stuffing mix, then remove from heat. Cover and let it sit until the liquid is absorbed. Fluff with a fork before using.
- Sauté: Melt butter in a skillet over medium heat. Add diced celery and onion, sautéing until soft and fragrant, which will enhance the flavor of the butter.
- Make the Creamy Mixture: In a bowl, mix together the cream of chicken soup, cream of mushroom soup, and sour cream to create the creamy layer that will bind the casserole.
- Assemble: Evenly spread the shredded chicken in the baking dish. Top with the sautéed onion and celery, seasoning with salt and pepper. Pour the creamy soup mixture evenly over the top.
- Add Stuffing: Spread the fluffy stuffing over the casserole, forming a crisp, savory top layer.
- Bake: Place in the oven and bake for about 1 hour until the top is golden brown and bubbly.
Enjoy the comfort of a perfectly baked casserole!