Rotisserie Chicken and Stuffing Casserole
Store-bought rotisserie chicken in a creamy sauce with green beans, topped with boxed stuffing. Thanksgiving vibes on a Tuesday.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 4 cups rotisserie chicken, shredded, about 1 bird
- 1 can cream of chicken soup, 10.5 oz
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups frozen green beans, cut, thawed
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Topping
- 1 box chicken stuffing mix, 6 oz, like Stove Top
- 1 1/4 cups hot water
- 4 tbsp butter, melted
Steps
Step 1: Heat the oven to 375°F and grease a 9x13 baking dish.
Step 2: In a big bowl, stir together the soup, sour cream, broth, garlic powder and pepper. Fold in the chicken and green beans. Spread it in the dish.
Step 3: In another bowl, stir the stuffing mix with the hot water and melted butter. Let it sit 3 minutes so the bread soaks it up.
Step 4: Spoon the stuffing loosely over the chicken. Don't press it down. Loose stuffing gets crispy on top.
Step 5: Bake uncovered 25 to 30 minutes, until the sauce bubbles at the edges and the stuffing is golden and crunchy on top.
Step 6: Rest 5 minutes and serve.
Swaps
- Chicken: Leftover turkey is the obvious move after Thanksgiving.
- Soup: Cream of mushroom or cream of celery.
- Veggies: Frozen mixed vegetables or peas and carrots instead of green beans.
- Cheese: Stir 1 cup shredded Swiss into the chicken mixture.
Tips
- Pull the chicken while it’s still warm. It comes off the bone way easier.
- Save the carcass in the freezer for broth later.
The story
HAM Cooking. Let’s fire it up.
The rotisserie chicken is the greatest deal at the grocery store and everybody knows it. Somebody already seasoned it, roasted it and put it in a plastic dome with a handle. All you have to do is not eat the whole thing in the truck on the way home.
This casserole is basically a turkey dinner that skipped the turkey. The creamy layer keeps the chicken moist, and the stuffing on top does what stuffing does best when it’s not crammed in a bird: it gets crunchy. Baking it uncovered is the key, because covering it traps steam and turns that topping soft.
It’s cheap, it’s fast, and it tastes like November. That’s three wins, and I didn’t even break a sweat.
HAM out.
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