Ingredients
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
Instructions
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Preheat the oven to 375°F. Spray a 9 x 13 baking dish with cooking spray.
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Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand for five minutes, then fluff with a fork.
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In a large bowl, mix together the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.
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Bake for 1 hour (uncovered), until the stuffing is lightly browned and the filling is bubbling.