Recipe Background
When you have something going on and it's going well, it feels good, right? Well, this in-the-groove, On-a-Roll Casserole really does have it all going on and it tastes so good! This successfully easy combination of tender chicken, savory onions, and refreshing celery would already be amazing on its own, but then it partners up with the creamiest of sour cream sauces. On top of that, everything gets covered with a downhome-way-does-it-right stuffing. With all these layers of fabulous flavors, this hot-handed, On-a-Roll Casserole skyrockets to a mega-meal status that's a force to be reckoned with.
When you have something going on and it's going well, it feels good, right? Well, this in-the-groove, On-a-Roll Casserole really does have it all going on and it tastes so good! This successfully easy combination of tender chicken, savory onions, and refreshing celery would already be amazing on its own, but then it partners up with the creamiest of sour cream sauces. On top of that, everything gets covered with a downhome-way-does-it-right stuffing. With all these layers of fabulous flavors, this hot-handed, On-a-Roll Casserole skyrockets to a mega-meal status that's a force to be reckoned with.
Ingredients
- 1 1/2 cups water
- 1/4 cup plus 1 tablespoon butter divided
- 1 (6-ounce) package quick-cooking stuffing mix
- 1 medium onion diced
- 3 stalks celery diced
- 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 rotisserie chicken cooked, skinned, de-boned and shredded
- salt to taste
- black pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium saucepan over medium heat, add the water and 1/4 cup of the butter.
- Bring the butter mixture to a boil.
- Add the stuffing mix to the butter mixture and stir to combine.
- Transfer the stuffing mixture from the stovetop to a wire rack, cover, and let sit until the butter mixture is absorbed, about 5 minutes.
- Fluff the stuffing with a fork.
- In a skillet over medium heat, add the remaining butter to melt.
- Add the onion and the celery to the melted butter and cook, stirring frequently, until softened, about 5-10 minutes.
- In a large bowl, add the cream of chicken soup, the cream of mushroom soup, and the sour cream, stirring until well-combined.
- Add the shredded chicken to the bottom of the prepared baking dish.
- Evenly add the onion mixture to the top of the shredded chicken layer.
- Sprinkle the salt and the pepper on the top of the onion mixture.
- Evenly add the soup mixture over the top of the onion mixture.
- Spread the stuffing evenly over the casserole.
- Bake until the filling is bubbly and the topping is golden-brown, about 1 hour.
- Plate and serve.
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