Diva Tasting-Roasted Chicken and Dressing Casserole


  • Cooking Spray
  • 1 1/2 Cups Water
  • 1/2 Cup Butter
  • 1 (6 Ounce) Package Stuffing Mix (Reserve ½ Cup for topping)
  • 1 Tablespoon Butter
  • 1 Lg Onion, Diced
  • 1 Pound Broccoli Florets, Cooked
  • 1 Quart Sliced Cremini Mushrooms
  • 1 (10.75 Ounce) Can Cream Of Chicken Soup
  • 1 (8 Ounce) Container Sour Cream
  • 1 Cup Heavy Cream
  • 1/2 (10.5 Ounce) Can Cream Of Mushroom Soup
  • 1 Whole Cooked Rotisserie Chicken – Boned, And Meat Shredded
  • ½ Tsp Salt And Ground Black Pepper To Taste


  1. Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray.
  2. Bring water and 1/2 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
  3. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion, mushrooms and celery until softened, 5 to 10 minutes.
  4. Mix cream of chicken soup, sour cream, heavy cream, and cream of mushroom soup together in a bowl.
  5. Mix all ingredients together; mix well, and place on baking dish. Top with reserved stuffing mix
  6. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

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