Rotisserie Chicken and Stuffing Casserole


°1 package fireplace filler mix (or more if you want)

°1 whole chicken, cooked and shredded °1 1/2 cups water or chicken broth

°Half a cup of butter

°3 stalks of celery, cut into cubes

°1 onion cut into cubes

°1 can of cream of chicken soup

°½ can of cream of mushroom soup

°8 ounces sour cream

°Salt and pepper to taste


Preheat oven to 350*, and lightly spray a 9″ x 13″ baking sheet with cooking spray. Bring water (or chicken broth) to a boil in a medium saucepan. Add the stuffing mix once the liquid comes to a boil. Remove the pan from the heat, cover and set aside. Fluff with a fork when done. In a frying pan, heat the butter, add the onions and celery, and cook the ingredients until tender Mixing soup and sour cream in a bowl Place the shredded chicken in the bottom of the baking dish and place the onions and celery on top of the meat. Sprinkling with salt and pepper Cover the onion and celery with the soup mixture Put the stuffing mixture on top Bake for an hour, until bubbly and brown.


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