Name: Rotisserie Chicken & Stuffing Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups shredded rotisserie chicken; 1 (6-oz) box seasoned stuffing mix; 2 cups chicken broth; 1 cup heavy cream (or milk for lighter version); 1 cup shredded cheddar or Swiss cheese, divided; ½ cup chopped celery; ½ cup diced onion; 2 cloves garlic, minced; 2 Tbsp butter; 1 tsp dried thyme (or poultry seasoning); Salt and pepper to taste; Optional garnish: chopped parsley or green onions

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I absolutely love this Rotisserie Chicken & Stuffing Casserole—it’s a comforting, time-saving dish where tender rotisserie chicken combines with savory stuffing and a creamy sauce, all baked to golden perfection. It’s like Thanksgiving comfort, any night of the week.

Rotisserie Chicken & Stuffing Casserole

Why You’ll Love This Recipe

I adore this recipe because it uses minimal effort—just shred store-bought rotisserie chicken, prep a quick sauce, and assemble. The stuffing soaks up all those flavors, and the creamy filling brings everything together in a warm, cheesy bake. It’s perfect for busy weeknights, casual dinners, or whenever I crave cozy comfort food without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups shredded rotisserie chicken
1 (6‑oz) box seasoned stuffing mix (or homemade equivalent)
2 cups chicken broth
1 cup heavy cream (or milk for lighter version)
1 cup shredded cheddar or Swiss cheese, divided
½ cup chopped celery
½ cup diced onion
2 cloves garlic, minced
2 Tbsp butter
1 tsp dried thyme (or poultry seasoning)
Salt and pepper to taste
Optional garnish: chopped parsley or green onions

directions

Preheat the oven to 375 °F (190 °C) and lightly grease a 9×9‑inch baking dish.
In a skillet, melt butter over medium heat. Sauté onion and celery until tender (about 4–5 minutes), then add garlic and cook an additional minute.
Stir in the dried thyme, salt, and pepper.
Pour in the chicken broth and cream; bring to a gentle simmer.
Stir in ½ cup of the cheese until melted and smooth.
Fold in the shredded rotisserie chicken.
Sprinkle the stuffing mix evenly over the bottom of the prepared baking dish.
Pour the chicken and creamy sauce mixture over the stuffing layer, spreading to cover.
Top with the remaining ½ cup of cheese.
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake another 10–15 minutes, until the cheese is bubbly and the casserole is heated through.
Let it rest for 5 minutes before sprinkling with chopped parsley or green onions and serving.

Servings and timing

Servings: Serves about 6
Total time: Approx. 50 minutes
- Prep: 15 minutes
- Bake (covered): 20 minutes
- Bake (uncovered): 10–15 minutes
- Resting: 5 minutes

Variations

I sometimes stir in a cup of cooked vegetables (peas, carrots, green beans) for added color and nutrition.
To deepen flavor, I use a mixture of half cream and half sour cream or cream cheese in the sauce.
I swap the cheese for gouda or Monterey Jack for a different flavor profile.
For a herby twist, I sprinkle chopped fresh rosemary or sage into the sauce.
I’ve even added a crispy breadcrumb topping by mixing panko with melted butter and sprinkling on before baking uncovered.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover individual portions with foil and bake at 350 °F (175 °C) for about 15 minutes until warmed through. Alternatively, I microwave a serving for 1–2 minutes, stirring halfway for even heat.

FAQs

Can I use homemade stuffing instead of boxed mix?

Absolutely—I often use leftover homemade stuffing or dressing. Just make sure it’s not too dry; add a little extra broth if needed before layering.

Can I prepare this ahead of time?

Yes—I assemble the casserole, cover it, and refrigerate up to 8 hours before baking. I add a few minutes to the covered bake time if it’s cold from the fridge.

What if I want to lighten it up?

I swap heavy cream for low-fat milk, use reduced-fat cheese, and add extra vegetables to boost nutrition without sacrificing flavor.

Can I freeze this casserole?

Definitely—I bake it first, cool completely, then freeze in individual portions or as a whole. It keeps well for up to 2 months. Reheat in the oven at 350 °F until heated through.

What other proteins can I use besides rotisserie chicken?

I’ve tried turkey (especially around holidays), leftover shredded pork, or even chicken sausage—they all work wonderfully with the stuffing and sauce.

Conclusion

This Rotisserie Chicken & Stuffing Casserole is a cozy, satisfying dish that brings comfort and convenience together. With tender chicken, flavorful stuffing, and creamy sauce, it hits all the right notes—and it’s a breeze to make. I hope it becomes a new favorite in your weeknight dinner rotation!