Description
This comforting casserole layers shredded rotisserie chicken with savory stuffing, creamy soup, and vibrant veggies, all topped with a crispy butter finish.
Ingredients
- 1 rotisserie chicken, shredded (approximately 3 cups)
- 1 box (6 oz) stuffing mix
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 1/4 cup melted butter
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, stuffing mix, condensed cream of chicken soup, chicken broth, sour cream, and milk. Stir until well blended.
3. Add the frozen mixed vegetables, dried thyme, dried sage, salt, and pepper to the mixture, and stir until everything is evenly incorporated.
4. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly across the dish.
5. Drizzle the melted butter over the top of the casserole.
6. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Garnish with chopped fresh parsley, if desired.
Notes
You can substitute or add any vegetables you prefer, such as green beans or bell peppers.
For a creamier texture, use cream of mushroom or cream of celery soup in place of cream of chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is perfect for using up leftover chicken or turkey, especially during the holiday season.
Feel free to sprinkle some cheese on top for extra flavor before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 400