sam's club rotesserie chicken & dressing

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

serves 6 or more depending on portion size
prep time 35 Min
cook time 55 Min
method Bake

Ingredients For sam's club rotesserie chicken & dressing

  • 1
    large whole rotisserie cooked chicken
  • 4-5 stick
    celery, chopped
  • 2 lg
    onions chopped
  • 1 lg
    red or green bell pepper, chopped
  • 1 1/2-2 stick
    butter
  • 1 can
    10 1/2 ounce cream of chicken soup
  • 1 can
    10 1/2 ounce cream of celery soup
  • 1 can
    10 1/2 ounce cream of mushroom soup
  • 4 lg
    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
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How To Make sam's club rotesserie chicken & dressing

  • 1
    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.
  • 2
    Chop celery, bell pepper, onions and mince garlic.
  • 3
    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
  • 4
    Measure out croutons and add to a large bowl.
  • 5
    Add about 1 1/2 cups of chicken broth over croutons to soften up just a bit. Add the sautéed vegetables. Stir to mix.
  • 6
    Empty each of the cans of soup into a medium size bowl.NOTE I AM USING THE OFF BRAND OF SOUPS, BECAUSE USUALLY WHEN MIXED WITH OTHER INGREDIENTS IT DOESN'T MATTER AS MUCH ABOUT THE BRAND & I can save some money.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
    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.
  • 11
    Serve with your favorite sides and enjoy.
  • 12
    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.
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