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Chicken Stuffing Bake

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner
Chicken Stuffing Bake
Ingredients
  • cooking spray
  • 1 1/2 cups water
  • 1/4 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
  • 1/2 (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
Instructions
1
Firstly, set the oven to 375 degrees F (190 degrees C) for optimal cooking results. Next, lightly spray a 9x13-inch baking dish with non-stick cooking spray to prevent food from sticking.
2
Then, combine water and 1/4 cup of melted butter in a saucepan over medium heat. Bring the mixture to a boil and add the stuffing mix, stirring until everything is well incorporated.
3
Allow the saucepan to cool slightly and then cover it. Let the mixture sit for about 5 minutes, allowing the water to be fully absorbed.
4
While you're waiting for the mixture to sit, prepare the onion and celery mixture in a separate skillet over medium heat. Melt 1 tablespoon of butter first, then add the onion and celery, cooking until they're softened to your liking.
5
Meanwhile, combine both condensed soups with sour cream in a bowl until the mixture is smooth and well combined.
6
Now, spread shredded chicken evenly at the bottom of your prepared baking dish. Add a layer of onion mixture on top of the chicken, seasoning with salt and pepper to taste.
7
Next, spread the soup mixture over the onion layer, followed by an even layer of prepared stuffing on top.
8
Finally, place the dish in a preheated oven and bake until the filling is bubbly and the topping is golden brown, approximately 1 hour.
9
Serve the dish hot, garnished with your choice of sides or additional toppings.