Chicken and Stuffing Casserole
Ingreadient
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cooking spray
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1 ½ cups water
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¼ cup butter
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1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top), or more to taste
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1 tablespoon butter
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1 medium onion, diced
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3 stalks celery, diced, or more to taste
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1 (10.5 ounce) can low-sodium cream of chicken soup
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½ (10.5 ounce) can low-sodium cream of mushroom soup
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1 (8 ounce) container sour cream
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1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
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salt and ground black pepper to taste
Direction
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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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.
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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.
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Mix both condensed soups with sour cream in a bowl until well combined.
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Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.
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Top with soup mixture and spread stuffing evenly over top.
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Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
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Serve hot and enjoy!
