1 rotisserie chicken (with meat removed and shredded)
1 yellow onion (diced)
1 tsp. minced garlic
1 Tbs. margarine (I use Promise)
1 can cream of mushroom soup
1 cup light sour cream
1/2 cup light mayonnaise
1 small jar of sliced mushrooms (drained)
1 tsp. salt
1 tsp. ground pepper
1 Tbs. Italian seasoning (I use McCormick's)
Herb-seasoned stuffing (I use Pepperidge
In a large bowl, mix the onions, chicken, soup, sour cream, mayonnaise, mushrooms, salt, pepper, and Italian seasoning with a spoon until well-blended. Fold into a 8x8x2 casserole dish and even out with a spoon. Top with a layer of shredded cheese. Add a thin layer of dry stuffing. Then sprinkle another coating of shredded cheese on top (but not too much because it will end up burning). Bake at 350 for 50-60 minutes.
I served my chicken casserole with fresh corn on the cob with tomato-basil-garlic butter and steamed broccoli sprinkled with Parmesan cheese.