Rotisserie Chicken Casserole (Lots of Pics)

Balmy in NW IA today with 4 inches of fresh snow and 22 below wind chill.





When the wife first started with this recipe from the SIL we would buy an already cooked rotisserie chicken from Hy-Vee. Since getting an egg we prefer to smoke a chicken first then make the casserole.

Recipe:

1 smoked whole chicken, meat pulled off bones and shredded or cubed.
1 Box prepared stove top stuffing
8 ounces sour cream
1 cup milk
2 cups cheese - we used sharp cheddar
Big Can French's Fried Onions.

Procedure:

Once stuffing is prepared place in bottom of greased 9 x 13 pan. Place shredded chicken on top of the stuffing. Then mix sour cream and milk then pour over chicken evenly. Place cheese on top, then fried onions. Bake in the egg for 30 - 45 minutes at 375 dome, uncover last 15 minutes to brown up cheese and fried onions.

Chicken done at 400 indirect for about an hour with navel orange wood.





Done



Look how moist this breast meat is.



Time for assembly.

Stuffing:



Chicken:





Milk Mixture:



Cheese:



Onions:



Onto egg at 400



All these pics and completely forgot to take a done/plated pic. O well have a great Sunday evening all.