Sams Club Rotesserie Chicken Dressing Recipes

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SAM'S CLUB ROTESSERIE CHICKEN & DRESSING



Sam's Club Rotesserie Chicken & Dressing image

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...

Provided by Rose Mary Mogan

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 14

1 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 butter
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

Steps:

  • 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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