Rotisserie Chicken and Stuffing Casserole
Ingredients:
1 rotisserie chicken, shredded (about 3 cups)
1 package (6 oz) stuffing mix
1 cup chicken broth
1/2 cup milk
1 cup frozen peas and carrots
1/2 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons butter, melted
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the Stuffing: In a bowl, combine the stuffing mix with chicken broth and milk. Set aside.
Cook the Vegetables: In a skillet over medium heat, sauté celery, onion, and garlic in a small amount of oil or butter until softened, about 5 minutes.
Combine Ingredients: In a large bowl, mix together shredded chicken, sautéed vegetables, peas and carrots, cheddar cheese, thyme, rosemary, salt, and pepper.
Assemble the Casserole: Spread the chicken mixture evenly in the prepared baking dish. Top with the prepared stuffing mix, spreading it evenly over the chicken mixture.
Bake: Drizzle melted butter over the stuffing. Bake for 30-35 minutes, or until the stuffing is golden brown and the casserole is heated through.
Serve: Let the casserole rest for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 6 servings
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