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5-Ingredient Rotisserie Chicken Casserole

5-ingredient rotisserie chicken casserole with creamy sauce, shredded chicken, and a golden cornbread stuffing topping. Baked uncovered at 375°F until the cheese melts, bubbles at the edges, and the filling heats through.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

rotisserie chicken
  • 1 rotisserie chicken About 3 cups shredded; discard skin and bones.
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
sour cream
  • 1 cup sour cream
shredded cheddar cheese
  • 2 cups shredded cheddar cheese Divide: 1½ cups mixed in + ½ cup sprinkled on top.
cornbread stuffing mix (dry)
  • 2 cups cornbread stuffing mix (dry)

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a thin coating of oil or cooking spray.
  2. Shred the rotisserie chicken, discarding skin and bones, until you have about 3 cups of tender pulled meat.
  3. In a large bowl, stir together the cream of chicken soup, sour cream, and 1½ cups of the shredded cheddar until combined and smooth.
  4. Fold in the shredded chicken until evenly coated so every piece is lightly creamy.
Assemble
  1. Spread the chicken mixture into the prepared baking dish in an even layer so it bakes uniformly.
  2. Sprinkle the dry cornbread stuffing mix evenly over the top, covering the filling completely for a crispier finish.
  3. Scatter the remaining ½ cup of cheddar cheese over the stuffing layer so it melts into gooey pockets.
Bake and rest
  1. Bake uncovered for 30–35 minutes at 375°F (190°C), until the top is golden, the cheese is melted and bubbling at the edges, and the casserole is heated through.
  2. Let rest for 5 minutes to set the layers before serving, then scoop deep to include stuffing, cheese, and the creamy chicken filling underneath.

Notes

Pro tip: for clean layers when scooping, let the casserole rest the full 5 minutes before cutting. Refrigerate leftovers in an airtight container up to 3–4 days; reheat covered in the oven or microwave until hot. Freezing is not recommended for the best texture of the cornbread stuffing. For a lighter swap, use reduced-fat sour cream and reduced-fat cheddar while keeping the bake time the same.