Rotisserie Chicken and Stove Top Stuffing Casserole

Rotisserie Chicken and Stove Top Stuffing Casserole is an easy baked dinner that layers tender chicken breast, savory stuffing, and creamy goodness into one cozy dish. This chicken and dressing casserole is a smart way to use leftovers and turn simple recipes with stuffing into a weeknight win. You'll see how to pull together a chicken and stove top stuffing casserole fast, with shortcuts that save time and still taste homemade. Pin this for later so you always have an easy, crowd-pleasing casserole ready for busy nights.

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Why is this the best rotisserie chicken and Stove Top stuffing casserole recipe

This easy rotisserie chicken and Stove Top stuffing casserole recipe is absolutely delicious! The combination of warm baked stuffing and seasoned rotisserie chicken is delightful.

This recipe makes the best Stove Top stuffing and chicken casserole anytime! It's super easy to make and quick enough for busy weeknights. You'll have a delicious family meal ready & baked to perfection in under 40 minutes.

This is an easy recipe for rotisserie chicken and Stove Top stuffing casserole. This recipe is as easy as pouring water on the store-bought Stove Top stuffing mix, shredding your chicken, mixing the sauce, and baking; that's literally all you have to do!

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The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy chicken and stuffing casserole recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!

This Stove Top stuffing and chicken casserole recipe tastes amazing!  Hearty chicken soup, seasoned rotisserie chicken, and Stove Top stuffing with its own breadcrumbs and seasonings combine to make your new favorite dinner. It's perfect for anytime, any day of the week, and even for potlucks. Serve with a side of fresh green beans, and this is a meal you can feel good about serving to your family.

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What you'll need to make Stove Top stuffing chicken casserole

Equipment

• Garlic press - This makes it so easy to mince the garlic. If you don't have a garlic press, smash the garlic clove with the flat side of a chef's knife, remove the papery skin, then use the sharp edge to mince it.
• Chicken shredder helps to shred the chicken evenly. You can use two forks if you don't have one, but the shredded is so much easier. Warm chicken is easier to shred than cold chicken.
• Deep 9x13 pan - These ingredients fit perfectly in a 9x13 pan.

Ingredients  

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Stove Top stuffing mix - You don't have to do the name brand stuffing. Store brand is also fine. Any flavor.
• rotisserie chicken - I suggest a rotisserie chicken because it makes this meal so easy, but you can really use any chicken, from leftover roast chicken to a couple of breasts you just cooked. It needs to be measured after shredding.
• garlic - I prefer fresh garlic and you will too once you've tried it.
• sour cream - You can use Greek yogurt in an equal amount if you prefer.
• cream of chicken soup - I prefer cream of chicken in this recipe, but any cream soup would be fine. I think a cheese soup would be weird so stay away from that.

How to make chicken and Stove Top stuffing casserole

1. Preheat the oven to 400ºF
2. Add both boxes of stuffing mix to a large bowl and pour in the hot water. Mix well and set aside for 5 minutes.
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3. Shred the chicken and add to the stuffing. (No need to mix at this point.)
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4. Mix the sour cream, cream of chicken soup, and garlic together and add to the chicken and stuffing mixture. Mix well until the soup mixture is evenly distributed throughout.
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5. Pour the filling into a 9x13 pan, smooth out the top, and bake for 30-40 minutes, until bubbly and golden brown.
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6. Serve hot with a vegetable on the side.
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We like our chicken and stuffing casserole mixed all together, but I have also seen it done in layers with good results. If you prefer, you can leave the stuffing out of the chicken mixture. Combine the soup mixture with the chicken, pour this into the casserole dish, and add the stuffing right at the end as a separate layer on top of the saucy chicken. Bake as directed.

You can swap the rotisserie chicken with cooked shredded chicken breast, thighs, or leftover roasted chicken.

Swap the Stove Top stuffing with homemade chestnut stuffing, homemade cornbread stuffing, or even rice for a gluten-free option.

Add in fresh steamed veggies or thawed frozen vegetables such as broccoli, peas, carrots, corn, or bell peppers.

You can add diced jalapenos or chopped green chilies for a bit of spice.

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Storing leftovers

Transfer the fully cooled casserole to an airtight container or cover it with a tight layer of plastic wrap or foil. Store in the refrigerator. Leftovers are best eaten within 3-4 days.

This casserole freezes well for 2-3 months, either before or after baking. Wrap tightly with foil or plastic wrap. Thaw overnight in the fridge before reheating in the oven.

Reheating: oven is preferred. Preheat to 350ºF. Cover the leftovers with foil and heat for 20-30 minutes. You can also reheat in the microwave, but the stuffing will be soggy.

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Check out more delicious casserole recipes.

• Beef Enchilada Casserole
• Cheesy Green Bean Casserole
• Buffalo Chicken Pasta Casserole
• Cheesy Chicken Hashbrown Casserole
• Mexican Layered Chicken Casserole
• Healthy Hash Brown Casserole
• Mexican Chicken and Rice Casserole

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