Directions: 

1.) You will begin with your rotisserie chicken, remove all chicken, and separate the bones and skin. Once you have your chicken to the side you will be sure that the chicken is completely shredded rather than being in big pieces. 

2.) Now, begin by making your stuffing and instead of using water some packages say I highly recommend substituting chicken broth it will give it more flavor. Once all the stuffing is cooked, you will then place in a casserole dish and flatten it till all of the bottom is covered. 

3.) Next, combine your cream of chicken soup and cream of mushroom soup with the milk mix together and pour on top of stuffing into the dish. 

4.) Finally, add your sharp cheddar shredded cheese to the top and place in the oven, then allow it to cook through at 350 degrees in your oven for approximately 45-50 minutes. During the last 5-10 minutes of the casserole baking, you can make your corn via microwave if it is corn from the store, if if it is your canned corn then you will need to place it in a small pot with some butter, salt, and pepper and mix and let it cook through until it bright yellow and butter is melted through. Then you will follow the instructions on the instant mashed potatoes package to create those. 

5.) Once time is up, plate it and serve. Hope you enjoy this recipe, if you do please leave a rating, or review, if you would like.