Rotisserie Chicken and Stuffing Casserole
Rotisserie Chicken and Stuffing Casserole
Ingredients
- 1 rotisserie chicken, whole, meat shredded (about 3 cups)
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1 ounce ranch seasoning mix, (1 packet)
- 1 1/2 cups medium cheddar cheese, shredded, divided
- 1/2 cup Monterey Jack cheese, shredded
- 1 box Stove Top chicken stuffing mix, (6 ounces)
- 1/2 cup bacon bits, pre-cooked
- 2 green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the Stove Top chicken stuffing mix according to the package directions. Once prepared, set it aside.
⏱️ 5 min
- 3
Shred the meat from the rotisserie chicken. A quick method is to place the whole chicken into a large plastic zipper-top bag, seal it, and then shred the meat by hand, removing all bones and skin. You should have about 3 cups of shredded chicken.
⏱️ 5 min
- 4
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, condensed cream of chicken soup, and ranch seasoning mix. Mix until well combined and creamy.
⏱️ 3 min
- 5
Add 1 cup of the shredded medium cheddar cheese and all of the Monterey Jack cheese to the chicken mixture. Stir until the cheeses are evenly distributed.
⏱️ 2 min
- 6
Spread the chicken mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 1 min
- 7
Evenly spread the prepared stuffing over the chicken mixture in the baking dish.
⏱️ 1 min
- 8
Sprinkle the remaining 1/2 cup of shredded medium cheddar cheese over the stuffing layer.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
⏱️ 25 min•🌡️ 375
- 10
Remove from the oven and sprinkle with pre-cooked bacon bits and sliced green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rotisserie Chicken and Stuffing Casserole
Ingredients
- 1 rotisserie chicken, whole, meat shredded (about 3 cups)
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1 ounce ranch seasoning mix, (1 packet)
- 1 1/2 cups medium cheddar cheese, shredded, divided
- 1/2 cup Monterey Jack cheese, shredded
- 1 box Stove Top chicken stuffing mix, (6 ounces)
- 1/2 cup bacon bits, pre-cooked
- 2 green onions, sliced, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the Stove Top chicken stuffing mix according to the package directions. Once prepared, set it aside.
⏱️ 5 min - 3
Shred the meat from the rotisserie chicken. A quick method is to place the whole chicken into a large plastic zipper-top bag, seal it, and then shred the meat by hand, removing all bones and skin. You should have about 3 cups of shredded chicken.
⏱️ 5 min - 4
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, condensed cream of chicken soup, and ranch seasoning mix. Mix until well combined and creamy.
⏱️ 3 min - 5
Add 1 cup of the shredded medium cheddar cheese and all of the Monterey Jack cheese to the chicken mixture. Stir until the cheeses are evenly distributed.
⏱️ 2 min - 6
Spread the chicken mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 1 min - 7
Evenly spread the prepared stuffing over the chicken mixture in the baking dish.
⏱️ 1 min - 8
Sprinkle the remaining 1/2 cup of shredded medium cheddar cheese over the stuffing layer.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
⏱️ 25 min•🌡️ 375 - 10
Remove from the oven and sprinkle with pre-cooked bacon bits and sliced green onions before serving.
⏱️ 2 min