Rotisserie Chicken and Stuffing Casserole

Ingredients

  • cooking spray
  • 1 ½ cups water
  • ¼ cup butter
  • 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top®), or more to taste
  • 1 tablespoon butter
  • 1 onion, diced
  • 3 stalks celery, diced, or more to taste
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (8 ounce) container sour cream
  • ½ (10.5 ounce) can cream of mushroom soup
  • 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
  • salt and ground black pepper to taste

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
  • Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
  • Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
  • Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
  • Bake in the preheated oven until lightly browned and bubbling, about 1 hour.