Ingredients: 1 pound boneless, skinless chicken breasts, pounded thin 1 cup all-purpose flour 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 3 cups cooked white rice, rinsed and drained 4 cups shredded cheddar cheese (8 ounces) 1/4 cup chopped green onions (optional) Instructions:
- Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish. In a large bowl, combine chicken breasts, flour, olive oil and salt and pepper. Mix well. Pour mixture into the prepared dish. Bake for 30 minutes or until chicken is cooked through. Add rice and cheese mixture to the oven and bake for an additional 10 minutes or until cheese is melted and bubbly. Serve with green onion if desired.
It’s nearly Thanksgiving, and I’m sure you have a box of stuffing somewhere in the pantry. Rotisserie chicken and stuffing casserole are crunchy on the top, soft and gooey in the middle, and very satisfying. “The full recipe with ingredients can be found in the recipe card below.”
How To Make Chicken and Stuffing Casserole?
Can You Freeze Chicken and Stuffing Casserole?
You sure can. Assemble all the layers, wrap in a couple of layers of plastic wrap and one final layer of foil and freeze for up to 4 months. You can also freeze the baked casserole. Just let it come to room temperature and then wrap in plastic and foil, and freeze.
What To Serve with Chicken and Stuffing Casserole?
I like to serve a mixed greens salad with balsamic vinaigrette, and for dessert, apple pie with vanilla ice cream or bananas foster. You can serve your favorite salad and dessert with this casserole, which is a complete meal all by itself.
