Combine chicken, condensed soup, thawed vegetables, sautéed celery and onions, sour cream, and Worcestershire sauce in a large bowl. Transfer to baking dish.
16 ounces shredded rotisserie chicken, 12 ounces frozen mixed vegetables, 1 (10 ½ ounce) can cream of chicken soup, 1 (10 ½ ounce) can cream of mushroom soup, 1 cup sour cream, 1 tablespoon Worcestershire sauce
Fluff the stuffing mixture with a fork and spoon it over the chicken mixture. Bake in a preheated oven, uncovered, for 50-60 minutes until the filling bubbles and the topping is golden brown and crunchy.
Let it rest for 10-15 minutes before serving.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of chicken casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Makes about 8-10 cups depending on the amount of the chicken used.