Chicken and Stuffing Casserole

Ingredients

• cooking spray
• 1.5 cups water
• 0.25 cups butter
• 1 package quick-cooking stuffing mix , 6 ounce
• 1 tablespoon butter
• 1 medium onion , diced
• 3 stalks celery , diced, or more to taste
• 1 can low-sodium cream of chicken soup , 10.5 ounce
• 0.5 cans low-sodium cream of mushroom soup , 10.5 ounce
• 1 container sour cream , 8 ounce
• 1 whole cooked rotisserie chicken - skinned , boned, and meat shredded
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2. 2

   Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.

3. 3

   While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.

4. 4

   Mix both condensed soups with sour cream in a bowl until well combined.

5. 5

   Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.

6. 6

   Top with soup mixture and spread stuffing evenly over top.

7. 7

   Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

8. 8

   Serve hot and enjoy!