Sam's Club Rotesserie Chicken & Dressing

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

6 or more depending on portion size
35 Min
55 Min

I created this recipe using a Sam's Club cold Rotisserie chicken that I had bought earlier, and Bagged Salad Croutons.

Chicken and Dressing stems from my Southern Roots and despite the high temperatures OUTSIDE IT WAS NICE AND COOL ON THE INSIDE, AND I MADE ONE OF MY FAVORITE MEALS ON YESTERDAY.

It was so tasty and good, I served it with Country Style Green Beans W Potatoes Onion and Bacon, and had Cranberry Sauce on the side. The chicken was crispy on the outside & moist and tender on the inside. What a comforting meal idea on a hot summers day.

I loved it, and so did my husband.

pinch tips: How to Shuck, Cook, and Cut Corn


large whole rotisserie cooked chicken
4-5 stick
celery, chopped
2 large
onions chopped
1 large
red or green bell pepper, chopped
1 1/2-2 stick
1 can(s)
10 1/2 ounce cream of chicken soup
1 can(s)
10 1/2 ounce cream of celery soup
1 can(s)
10 1/2 ounce cream of mushroom soup
4 large
eggs room temperature
2 tsp
sage, dried or poultry seasoning
12 c
salad croutons
3 c
chicken broth (more or less as desired)
2 tsp
coarse black pepper
4-5 clove
whole garlic minced

Directions Step-By-Step

Using the pre cooked Rotisserie Chicken and the bagged croutons made this a quick yet tasty meal idea. A large bag of croutons usually COST A LOT LESS than a bag of stuffing, and you can add your own spices to it. Preheat the oven to 350 degrees F.
Chop celery, bell pepper, onions and mince garlic.
Add butter and veggies to large skillet and sauté until veggies are tender and translucent. In the meantime cut the chicken into 8 pieces with a sharp knife.( I will post a picture of how this is done next time) I forgot to take the pictures of this as I went along. SORRY
Measure out croutons and add to a large bowl.
Add about 1 1/2 cups of chicken broth over croutons to soften up just a bit. Add the sautéed vegetables. Stir to mix.
Add the 4 eggs and beat to blend the mixture together. THIS MIXTURE IS GOING TO MAKE YOUR STUFFING/DRESSING NICE AND MOIST, & NOT DRY.
Now pour soup mixture over the croutons, add the sage, then stir to blend together. I didn't need the extra can of soup I showed in the picture above.
Spray a 9X13X2 inch pan with cooking spray. Pour in the stuffing/dressing mixture. THEN PLACE the chicken parts on top of the dressing. Spray chicken pieces with non stick cooking spray,[I USED BUTTER FLAVORED COOKING SPRAY] THIS HELPS TO CRISP UP THE OUTER SKIN OF THE CHICKEN AS IT BAKES.
BAKE IN PREHEATED 350 DEGREE F. OVEN FOR 45 MINUTES TO 1 HOUR, or until stuffing is hot and bubbly and chicken is heated through.
Serve with your favorite sides and enjoy.
Instead of adding the whole pieces of chicken on top of the stuffing this time, I DEBONED THE CHICKEN and added all of the big chunky pieces inside the stuffing, and it worked out just great. This is a picture of what it looked like.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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Catherine Cantrell peepie22
Jul 15, 2013
Sounds Great! This is one of my all time favorite dishes and I will be trying it out soon! Those Rotisserie chickens are a life saver!! Thanks Rose Mary for all of your great recipes!
Rose Mary Mogan cookinginillinois
Jul 15, 2013
Thanks so much Catherine, yes they sure are a life saver. I certainly did enjoy having it yesterday. This and Peach Cobbler are 2 of my most favorite meal ideas. OLD FASHIONED PEACH COBBLER I have family in Alpharetta Ga, don't know if that is close to you or not. But thanks for the comments. Have a nice day.
Straws Kitchen CinCooks
Jul 15, 2013
Boy oh boy oh boy.....wish I'd been to supper at your house Sis.
Judy W zoobie
Jul 15, 2013
I was about to say the same thing Cin did. I want to come to your house for supper!! Wish we were neighbors! Every recipe you post sounds just wonderful. Definitely going to try this one as well.
Toni T Toni6921
Jul 15, 2013
One of my grocery stores has a bone get one free with their rotissire chicken on Fridays. I never thought about making dressing to served with it. I always have packages of the Pepperidge Farm bread stuffing around, and there is usually some spicy sausage in the freezer. I usually make cornbread to mix with it. But, you made me think about something I should be doing. I should bake up my cornbread and freeze it, and have it ready to make dressing for dinner.

Rose Mary, you inspire me!! Thank you so much. One thing I did start doing a few years ago, was adding sage and poultry seasoning to my cornbread batter, prior to baking, and it has worked out well for me.
Toni T Toni6921
Jul 15, 2013
That was supposed to read, "buy one get one free".
Catherine Cantrell peepie22
Jul 15, 2013
Thanks for the peach cobbler recipe! You can NEVER go wrong with peaches!! I will try that one too. Never seen the double crust like that. I love the crust!! I am two hours south of Alpharetta! Not far at all. Have a great week!!
Rose Mary Mogan cookinginillinois
Jul 15, 2013
Yes I wish you could have been there too sis. we have left overs for tonight, but I must admit, I planned it that way. smile. Thanks for your comments.
Rose Mary Mogan cookinginillinois
Jul 15, 2013
Thanks Judy, there would have been enough for you too. Thanks for those comments. It was just something I wanted and could not wait for the weather to cool down. That may take awhile. smile. It was a great way to use the cold Chicken and very enjoyable. Thanks again Judy.
Rose Mary Mogan cookinginillinois
Jul 15, 2013
Toni, I wish we had a B1G1F here sometimes, but I usually but 2 anyway, one is for the dogs, I mix it with their dry dog food, and they love it.

Since I am a Southern Girl at heart, I usually make CORN BREAD stuffing, it is what we always had at our house, but sometimes I feel guilty, and try to make what my husband prefers and is accustomed too, so I then make the white bread variety or use the croutons, although he likes both and never complains, no matter which one I make. We both like variety in our meals.

I have made extra corn Bread before and froze the extra for the next time I make it, and I like to add sage or poultry seasoning along with garlic and onion powder to my corn Bread, and it turns out great that way. Thanks so much Toni for those wonderful comments and ideas. Making the dressing this way can save a lot of time in the kitchen, and when it taste this good the time saved is worth it. smile.
Rose Mary Mogan cookinginillinois
Jul 15, 2013
Thanks Catherine, for me the crust is the best part, so having a double crust makes it all that much better for me. Let me know if you like it that way, it really is good with the double crust. So you are not too far from my brother. Have a nice week yourself and thanks for your wonderful comments.
Kathie Nist Katiedidtoo
Jul 16, 2013
I always pick up a couple chickens when at Sams, the first night is just sandwiches and salad. I clean off the meat and save for quick meals. I also toast the bones in the oven, put them in a big pot with onions, celery, carrots, garlic, and other herbs to make my own broth, two chickens will make about two qts of broth. I cube bread and keep it in the freezer for stuffing, I have the veggies in the garden, so I am all set to try your recipe. I have been looking for a good recipe for home made cream of mushroom soup, I was wondering if you might have one? I have made several of your recipes, and they are all so delicious, keep on cooking Rose Mary, you inspire me.
Rose Mary Mogan cookinginillinois
Jul 17, 2013
Thanks so much Kathie for your comments. You have some very clever ideas and certainly do get your money's worth from those $5.00 chickens. Way to go, I love money saving ideas like yours. Thanks so much. That is why it is so important to talk with each other, we can all learn so much.

That broth idea sounds awesome. Do let me know if you do get around to trying the stuffing. I don't have a good recipe for Cream of Mushroom soup, but I have more than 500 cookbooks and am sure I could eventually find and create one. Just give me some time, and remind me again later.

At the moment I am working on a variety of cakes for our Family Reunion next week, and when I get back I am working on a Dessert Menu that I am catering for our home town community in Arkansas. So I will be quite busy in the next few weeks.

I love sharing my passion of cooking with others, thank you so much. Great to hear from you.
Toni T Toni6921
Jul 17, 2013
IngredientsSavings in hyattsville, MD 20784 Change Zip
•1/4 cup chopped onion
•2 tablespoons butter
•3 cups sliced fresh mushrooms
•6 tablespoons all-purpose flour
•2 cans (14-1/2 ounces each) chicken broth
•1 cup half-and-half cream
•1/2 teaspoon salt
•1/8 teaspoon pepper
•In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Yield: 4-6 servings.