Ingredients

• cooking spray
• 1.5 cups water
• 0.25 cups butter
• 1 , 6 ounce
• 1 tablespoon butter
• 1 medium onion , diced
• 3 stalks celery , diced, or more to taste
• 1 , 10.5 ounce
• ½ , 10.5 ounce
• 1 , 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!

Nutrition per serving