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.
serves6 or more depending on portion size
prep time35 Min
cook time55 Min
Ingredients For sam's club rotesserie chicken & dressing
large whole rotisserie cooked chicken
red or green bell pepper, chopped
1 1/2-2 stick
10 1/2 ounce cream of chicken soup
10 1/2 ounce cream of celery soup
10 1/2 ounce cream of mushroom soup
eggs room temperature
sage, dried or poultry seasoning
chicken broth (more or less as desired)
coarse black pepper
whole garlic minced
How To Make sam's club rotesserie chicken & dressing
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.
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.
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.
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