Baked Chicken & Stuffing Casserole

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Baked Chicken & Stuffing Casserole
Serves 4
Another one of our GREAT recipes using Nino's Rotisserie Chickens, this recipe is just like Thanksgiving in one casserole with all the trimmings... Be sure to buy a pint of Nino's Homemade Chicken or Turkey Gravy which makes this dish even more moist and savory.
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  1. 1 each Rotisserie Chicken
  2. 6 oz. Stove Top Stuffing (pkg.)
  3. 1 cup Hot Water
  4. 10 1⁄2 oz. Campbells Condensed Cream of Mushroom Soup (can)
  5. 1⁄3 cup Sour Cream
  6. 10 oz. Cascadian Farms Organic Gardener's Vegetable Medley
  7. 3 Tbsp. Butter
  1. Pull meat from Rotisserie Chicken and cut into 1 inch pieces and place into a large mixing bowl with stuffing mix, hot water, soup mix, sour cream and vegetables. Toss.
  2. Spray a 9" x 13" oven proof casserole dish with a non-stick vegetable spray and fill with the chicken & stuffing mixture.
  3. Cover with aluminum foil and bake approximately 30 minutes in a 375 F oven until heated through.
  4. Remove foil, dot casserole with broken pieces of butter and return to the oven for 10 to 15 minutes to melt butter and lightly brown.
Nino Salvaggio