Chicken and Stuffing Casserole
Ingredients
- cooking spray
- 1 ½ cups water
- ¼ cup butter
- 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top), or more to taste
- 1 tablespoon butter
- 1 medium onion, diced
- 3 stalks celery, diced, or more to taste
- 1 (10.5 ounce) can low-sodium cream of chicken soup
- ½ (10.5 ounce) can low-sodium cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
- salt and ground black pepper to taste
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.
- Mix both condensed soups with sour cream in a bowl until well combined.
- Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.
- Top with soup mixture and spread stuffing evenly over top.
- Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
- Serve hot and enjoy!
Source
Original recipe: View Original
