for the stuffing: ▢1 1/2 cups low sodium chicken broth ▢1/4 cup butter ▢1 (6 ounce) package Stove-Top stuffing mix for the filling: ▢1 (10.75 ounce) can cream of chicken soup ▢1 cup sour cream ▢1 (10.5 ounce) can cream of mushroom soup ▢1 whole cooked rotisserie chicken shredded (about 3 cups) ▢1 (12 ounce) bag frozen mixed vegetables thawed


Step - 1

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with cooking spray.

Butter and chicken bouillon should be combined in a medium saucepan before being brought to a boil. Cover while the stuffing mixture is stirred in. Remove from heat. After five minutes, fluff the mixture with a spatula.  

Step - 2

Combine the cream of mushroom soup, sour cream, and cream of chicken soup in a large basin. Stir in the rotisserie chicken and a combination of vegetables. 

Step - 3

Evenly distribute the mixture into the baking dish that has been prepared. Distribute the contents in an even layer on top. 

Step - 4

Bake, uncovered, until the filling is bubbling and the stuffing is faintly browned, about one hour.  

Step - 5

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