Rotisserie Chicken and Stuffing Casserole
Ingredients:
For the Casserole:
1 rotisserie chicken, shredded (about 3 cups)
1 package (6 ounces) stuffing mix (such as Stove Top)
1 cup chicken broth
1 cup frozen peas and carrots (or mixed vegetables of your choice)
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
For the Topping:
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley (optional)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Stuffing:
In a medium bowl, combine the stuffing mix and chicken broth. Let it sit for a few minutes to absorb the liquid.
Prepare Casserole Mixture:
In a large bowl, mix together the shredded rotisserie chicken, frozen peas and carrots, cream of chicken soup, sour cream, Parmesan cheese, garlic powder, onion powder, thyme, rosemary, salt, and pepper until well combined.
Assemble the Casserole:
Spread the stuffing mixture evenly in the bottom of the prepared baking dish.
Spoon the chicken mixture over the stuffing, spreading it evenly.
Add Topping:
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden brown.
Cool and Serve:
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 350-400 kcal per serving | Servings: 6-8
Ingredients:
For the Casserole:
1 rotisserie chicken, shredded (about 3 cups)
1 package (6 ounces) stuffing mix (such as Stove Top)
1 cup chicken broth
1 cup frozen peas and carrots (or mixed vegetables of your choice)
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
For the Topping:
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley (optional)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Stuffing:
In a medium bowl, combine the stuffing mix and chicken broth. Let it sit for a few minutes to absorb the liquid.
Prepare Casserole Mixture:
In a large bowl, mix together the shredded rotisserie chicken, frozen peas and carrots, cream of chicken soup, sour cream, Parmesan cheese, garlic powder, onion powder, thyme, rosemary, salt, and pepper until well combined.
Assemble the Casserole:
Spread the stuffing mixture evenly in the bottom of the prepared baking dish.
Spoon the chicken mixture over the stuffing, spreading it evenly.
Add Topping:
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden brown.
Cool and Serve:
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Kcal: Approximately 350-400 kcal per serving | Servings: 6-8
