Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 stalks celery, chopped (approx. ½ cup/75g)
  • 2 cloves garlic, minced
  • 3 cups shredded rotisserie chicken meat (about 450g/1 lb)
  • 1 cup frozen peas and carrots mix (150g)
  • ½ cup dried cranberries (75g)
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons unsalted butter (45g)
  • 3 tablespoons all-purpose flour (25g)
  • 2 cups chicken broth (475 ml)
  • ½ cup heavy cream (120 ml)
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 6 cups prepared stuffing (store-bought stuffing mix, prepared according to package instructions.)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Sauté onion and celery in olive oil until softened. Add garlic and cook until fragrant.
  3. Stir in rotisserie chicken, frozen vegetables, cranberries, and parsley. Season with salt and pepper.
  4. Melt butter in the same skillet. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Stir in heavy cream, thyme, and nutmeg. Simmer until thickened. Season with salt and pepper.
  5. Pour chicken mixture into the baking dish. Pour gravy evenly over the chicken mixture.
  6. Sprinkle prepared stuffing evenly over the gravy layer.
  7. Bake for 25-30 minutes, or until the stuffing is golden brown and the casserole is bubbling. This is one of the best rotisserie chicken casseroles!
  8. Let stand for 10 minutes before serving.