Rotisserie Chicken Stuffing Casserole: Hearty Weeknight Fix (Print Version)

Rotisserie Chicken Stuffing Casserole transforms leftovers into a comforting, easy meal. Perfect for busy evenings, this warm casserole is pure home-cooked joy.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Base Ingredients

01 - 1 (2 lb) cooked rotisserie chicken, shredded (about 4 cups)
02 - 8 cups stale bread cubes (from a baguette, sourdough, or white bread)

→ Flavor Foundations

03 - 1 cup chopped celery (about 2 stalks)
04 - 1 cup chopped yellow onion (about 1 medium)
05 - 1/2 cup (1 stick) unsalted butter
06 - 1 teaspoon dried sage
07 - 1/2 teaspoon dried thyme
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Creamy Binder

10 - 1 1/2 cups chicken broth
11 - 1/2 cup whole milk or half-and-half
12 - 2 large eggs, lightly beaten

→ Finishing Touches

13 - 2 tablespoons fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get that rotisserie chicken shredded into bite-sized pieces. I usually do this while it's still a little warm, it just feels easier. Then, chop your celery and onion. I always tell myself I'll get perfectly diced veggies, but honestly, it ends to be a rustic chop every time. Don't stress too much about perfection here; it's about flavor, not beauty. This is where the kitchen starts to smell good, I mean, really good.
02 - Melt a good chunk of butter in a large skillet over medium heat. Toss in your chopped celery and onion. Sauté them until they're softened and fragrant, about 5-7 minutes. This step is crucial for building flavor, don't rush it! I once got impatient and they were still crunchy, and that was a texture I didn't want in my stuffing. Let them get translucent and sweet; it makes all the difference.
03 - In a huge mixing bowl, gently toss your stale bread cubes with the shredded chicken. In a separate bowl, whisk together the chicken broth, milk, eggs, sage, thyme, salt, and pepper. This is where you get to smell all those amazing herbs! Pour the wet mixture over the bread and chicken, then add the sautéed veggies. Mix it all up, but be gentle! We don't want mushy bread, just nicely moistened cubes. I usually use my hands for this, it feels more... tactile.
04 - This is the moment of truth! Taste a small bit of the stuffing mixture. Does it need more salt? More pepper? A little extra sage? Adjust to your liking. I often find I need a pinch more salt than I initially think, especially if my broth isn't super salty. Trust your taste buds here; you're the chef! This step can save you from a bland casserole, believe me, I've had a few bland ones.
05 - Grease a 9x13 inch baking dish. Spoon the entire Rotisserie Chicken Stuffing Casserole mixture evenly into the prepared dish. You can press it down gently, but don't pack it too tightly, or it'll be dense. I like to leave a few bits poking up on top; they get wonderfully crispy! This is where you can see all your hard work coming together, a beautiful mess!
06 - Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the casserole is golden brown on top and heated through. You want those edges to be slightly crispy and the center to be warm and bubbly. The smell that fills your kitchen during this step? Pure heaven! Serve it warm, maybe with a sprinkle of fresh parsley if you're feeling fancy. It’s a dish that just screams comfort, honestly.

# Notes:

01 - Always use stale bread; fresh bread will turn to mush, I learned that the hard way!
02 - For make-ahead, assemble the casserole the night before and refrigerate, then add 10-15 minutes to bake time.
03 - No rotisserie chicken? Any cooked, shredded chicken or turkey works wonderfully as a substitute.
04 - A sprinkle of shredded cheddar cheese on top for the last 10 minutes of baking makes it extra gooey and special.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowls
03 - large skillet
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 28g

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