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Rotisserie Chicken and Sage Stuffing Casserole Recipe

This Rotisserie Chicken and Stuffing Casserole is a warm, satisfying meal that’s ideal for busy weeknights or casual family dinners. It combines shredded rotisserie chicken, a savory stuffing topping, and a creamy, tangy filling to create a one-dish comfort meal that comes together quickly and uses common pantry ingredients—perfect for turning leftovers into something special.

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Equipment:

  • 9×13-inch baking dish
  • Large mixing bowl
  • Skillet (optional for sautéing vegetables)
  • Wooden spoon or spatula

Ingredients:

  • 4 cups rotisserie chicken, shredded
  • 1 box (6 oz) stuffing mix (such as Stove Top)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup milk
  • 1 small onion, chopped (optional)
  • 1–2 stalks celery, diced (optional)
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven. Set the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Make the stuffing. In a medium saucepan, heat the chicken broth and butter until boiling. Stir in the stuffing mix, remove from heat, cover, and let it stand for about 5 minutes. Fluff with a fork and set aside.
  3. Sauté the vegetables (optional). If using onion and celery, sauté them in a skillet over medium heat with a little butter or oil for 5–7 minutes, until softened.
  4. Combine the filling. In a large bowl, mix the shredded chicken, cream of chicken soup, sour cream or Greek yogurt, milk, and the cooked vegetables if using. Season with salt and pepper. For a richer casserole, fold in some shredded cheddar.
  5. Assemble. Spread the chicken mixture evenly in the prepared baking dish. Top with the prepared stuffing, pressing it gently to cover the surface.
  6. Bake. Bake for 25–30 minutes, until the casserole is hot throughout and the stuffing is golden and slightly crisp on top.
  7. Rest and garnish. Let the casserole rest for a few minutes after removing it from the oven. Sprinkle with chopped parsley before serving. Serve with a simple side salad or roasted vegetables for a complete meal.

Tips and variations:

  • Add vegetables: Stir in a cup or two of frozen mixed vegetables (peas, carrots, corn) into the chicken mixture for extra color and nutrition.
  • Make ahead: Assemble the casserole and refrigerate, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled before baking.
  • Cheesy option: For a gooey version, add a layer of shredded cheddar on top of the chicken mixture before spreading the stuffing.
  • Seasoning ideas: Add garlic powder, onion powder, or a teaspoon of dried thyme for additional flavor. Adjust salt and pepper to taste.

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This Rotisserie Chicken and Stuffing Casserole is classic comfort food—creamy, hearty, and easy to prepare. It’s perfect for using leftover chicken and pantry staples while delivering a homemade taste with minimal fuss. Whether you keep it simple or customize with extra vegetables and cheese, it’s a reliable crowd-pleaser.

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Rotisserie Chicken and Stuffing Casserole

A simple, comforting casserole that turns rotisserie chicken and a box of stuffing into a creamy, family-friendly meal.
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IngredientsEquipmentMethodNotes

Ingredients

  

  • 4 cups rotisserie chicken shredded
  • 1 box 6 oz stuffing mix
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup milk
  • 1 small onion chopped (optional)
  • 1-2 stalks celery diced (optional)
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese optional
  • Fresh parsley chopped (for garnish)

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Skillet (optional for sautéing vegetables)
  • Wooden spoon or spatula

Method

 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a medium saucepan, bring the chicken broth and butter to a boil. Add the stuffing mix, stir, remove from heat, cover, and let sit about 5 minutes. Fluff and set aside.
  3. If using onion and celery, sauté them in a skillet over medium heat with a bit of butter or oil for 5–7 minutes until softened.
  4. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream or Greek yogurt, milk, and the sautéed vegetables if using. Season with salt and pepper. Stir in shredded cheddar if you like it extra creamy.
  5. Spread the chicken mixture evenly in the prepared baking dish. Top with the prepared stuffing and spread evenly.
  6. Bake for 25–30 minutes, until the casserole is hot through and the stuffing is golden.
  7. Let cool a few minutes, garnish with chopped parsley, and serve.

Notes

Add Veggies: For extra nutrition, fold in frozen mixed vegetables (peas, carrots, corn) directly into the casserole mixture before baking.