ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Kitchen Equipment Needed

• Large mixing bowl
• Baking dish (9×13 inches)
• Measuring cups and spoons
• Knife and cutting board
• Spoon or spatula

Step-by-Step Directions

1. Prepare the Casserole Mixture

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded rotisserie chicken, stuffing mix, frozen peas and carrots, cream of chicken soup, sour cream, milk, dried thyme, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

2. Assemble the Casserole

1. Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
2. Pour the chicken and stuffing mixture into the prepared baking dish and spread it out evenly.
3. If using, sprinkle the shredded cheddar cheese evenly over the top of the casserole.

3. Bake the Casserole

1. Drizzle the melted butter over the top of the casserole.
2. Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly and the top is golden brown. If you added cheese, it should be melted and slightly browned.

4. Serve

1. Remove the casserole from the oven and let it cool for a few minutes before serving.
2. Garnish with chopped fresh parsley if desired.

Notes and Tips

• Vegetable Additions: Feel free to add other vegetables like mushrooms, bell peppers, or corn to the casserole for extra flavor and nutrition.
• Cheese Options: You can use different types of cheese, such as Monterey Jack or Parmesan, depending on your preference.
• Make-Ahead: You can prepare the casserole ahead of time and store it in the refrigerator for up to 2 days before baking. Just cover it with plastic wrap or aluminum foil.
• Freezing: This casserole freezes well. Assemble it, but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.