Easy Chicken Stuffing Casserole With Rotisserie Chicken

Chicken Stuffing Casserole With Rotisserie Chicken

Rotisserie chicken takes the longest step out of chicken stuffing casserole: cooking the meat. Shred the chicken, spread it in a baking dish with a simple creamy sauce, and cover it with prepared stuffing. The oven heats everything through and gives the top a few crisp edges.

This recipe works with a freshly purchased rotisserie chicken or leftovers from an earlier meal. Frozen vegetables can go into the filling, so there’s no need to make a separate side dish unless you want one. The casserole is especially useful when you have cooked chicken but not quite enough time to build dinner from scratch.

What you’ll need

Yield: About 6 servings
Prep time: About 15 minutes
Bake time: 30 to 35 minutes
Total time: About 45 to 50 minutes
Equipment: 9-by-13-inch baking dish, mixing bowl, saucepan or microwave-safe bowl

Ingredients

• 3 cups shredded cooked rotisserie chicken, about 14 to 16 ounces (400 to 450 g), with skin and bones removed
• 1 can (10.5 ounces, about 300 g) condensed cream of chicken soup
• 1/2 cup (120 ml) milk
• 1/2 cup (120 g) sour cream
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups (about 225 g) frozen mixed vegetables, optional
• 1 package (6 ounces, about 170 g) dry seasoned stuffing mix
• Water and butter in the amounts called for on the stuffing package

Rotisserie chicken and packaged stuffing both contain salt, so taste the filling before adding any. If the chicken is heavily seasoned, you may not need more.

How to make the casserole

1. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.

2. Mix the filling. In a large bowl, stir together the condensed soup, milk, sour cream, and pepper. Fold in the shredded chicken and frozen vegetables, if using. Spread the mixture evenly in the baking dish.

3. Prepare the stuffing. Follow the package directions for the water and butter amounts. Fluff the stuffing with a fork, then spoon it over the chicken filling. Spread it loosely so some of the surface can brown.

4. Bake. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the center reaches 165°F (74°C) and the stuffing has lightly browned. If the casserole was assembled with cold ingredients, it may need a little longer.

5. Let it stand for 5 minutes. The filling will settle slightly, making it easier to serve.

A thermometer is the most reliable way to check the center. The stuffing can look browned before the filling underneath is fully hot.

Getting the texture right

The stuffing should be prepared before it goes on the casserole. Dry mix sprinkled over the filling may stay hard in places because there isn’t enough free liquid at the surface to hydrate it evenly. Preparing it according to the package also makes the recipe easier to adjust if you use a different brand or flavor.

Keep the topping fairly loose when you spread it. Pressing it down into the sauce makes it softer, while leaving some ridges exposed helps them brown during the uncovered portion of baking. If the top is browning faster than the center is heating, put the foil back on loosely and continue baking.

The filling is meant to be creamy, not soupy. Frozen vegetables release some moisture as they cook, but they can go in straight from the freezer. If you use canned vegetables instead, drain them well. For a thicker filling, reduce the milk slightly; for one that’s easier to spoon over rice or mashed potatoes, use the full amount.

Choosing and storing the chicken

Remove the skin and bones before measuring the shredded meat. Both white and dark meat work, and a mixture gives the filling a pleasant range of textures. Chop any large pieces so the chicken distributes evenly through the sauce.

A store-bought bird may yield more or less than 3 cups of meat. If you come up a little short, make the casserole with what you have rather than buying another chicken for a small difference. If you have extra, save it for sandwiches, soup, or another cooked-chicken dinner.

Handle leftovers promptly. Refrigerate cooked chicken within 2 hours of purchase or cooking, and use refrigerated leftovers within 3 to 4 days. If the chicken has already spent several days in the refrigerator, baking it in a casserole does not restart that storage period. Freeze it instead if you won’t use it in time.

Make-ahead and leftover notes

You can mix the chicken filling and refrigerate it, covered, for up to a day before baking. Prepare the stuffing shortly before it goes on top; storing it separately helps keep it from soaking up the sauce overnight. Assemble the casserole while the oven heats, then bake until the center reaches 165°F (74°C). A cold filling will usually take longer than one mixed just before baking.

Refrigerate leftover casserole within 2 hours. Keep it covered and eat it within 3 to 4 days, counting from when the chicken was first cooked or purchased if you used leftovers. Reheat individual portions until they reach 165°F (74°C). A splash of milk can loosen the sauce if it has thickened in the refrigerator.

For a weeknight meal, the simplest plan is to shred the chicken ahead of time and keep it chilled. With the meat ready, the remaining work is mostly stirring the filling and preparing a box of stuffing. The casserole comes out of the oven with its main dish and topping together, ready to serve after a short rest.