Rotisserie Chicken and Stuffing Casserole

Tender shredded rotisserie chicken and green beans simmer in creamy mushroom gravy, then bake under a crisp, broth-moistened stuffing topping for an easy, comforting family dinner.

Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups cooked rotisserie chicken
• 12 ounces (340 g) frozen cut green beans
• 10.5 ounces (298 g) condensed cream of mushroom soup
• 0.5 cup (120 ml) low-sodium chicken broth
• 0.5 cup (120 g) sour cream
• 0.5 teaspoon (1.5 g) garlic powder
• 0.25 teaspoon (0.5 g) black pepper
• 6 ounces (170 g) dry seasoned stuffing mix
• 3 tablespoons (43 g) unsalted butter, melted

Cooking instructions

1. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. (about 5 min) — 375°F (190°C)
2. In a large bowl, whisk together the mushroom soup, 1/2 cup broth, sour cream, garlic powder, and black pepper. Stir in the shredded chicken and green beans until evenly coated. Spread the mixture in the prepared dish. (about 8 min) — Room temperature
3. Combine the stuffing mix, melted butter, and remaining 1/2 cup broth in a bowl. Toss until the crumbs are evenly moistened, then spread the stuffing over the chicken mixture. (about 5 min) — Room temperature
4. Bake uncovered for 30 to 35 minutes, until the center is bubbling and the stuffing is crisp and golden. The casserole should reach at least 165°F (74°C) in the center, measured with an instant-read thermometer. (about 35 min) — 375°F (190°C)
5. Let the casserole rest for 5 minutes before serving. (about 5 min) — Room temperature