Ingredients:
1 package of Stove Top stuffing mix (or more if desired)
1 whole rotisserie chicken, cooked and shredded
1 ½ cups water or chicken broth
¼ cup butter
3 stalks of celery, diced
1 onion, diced
1 can cream of chicken soup
½ can cream of mushroom soup
8 ounces sour cream
Salt and pepper to taste
Directions:
1. Preheat and Prepare
Preheat your oven to 350°F. Lightly spray a 9 x 13 baking pan with cooking spray to prevent sticking.
2. Prepare the Stuffing
Bring the water (or chicken broth) to a boil in a medium saucepan. Add in the stuffing mix once the liquid boils. Remove the pan from the heat, cover, and let it sit aside. Fluff with a fork when done.
3. Sauté Vegetables
In a skillet, heat up the butter and add the diced onion and celery. Cook until softened, about 5-7 minutes.
4. Mix Soups and Sour Cream
In a bowl, mix together the cream of chicken soup, cream of mushroom soup, and sour cream until well combined.
5. Assemble the Casserole
Place the shredded rotisserie chicken at the bottom of the prepared baking dish. Layer the sautéed onions and celery over the chicken. Sprinkle with salt and pepper to taste. Spread the soup mixture evenly over the vegetables and chicken. Finally, top with the prepared stuffing mix, spreading it out evenly.
6. Bake
Bake in the preheated oven for 1 hour, or until the casserole is bubbly and the top is golden brown.
7. Serve and Enjoy
Let the casserole cool for a few minutes before serving. Enjoy the rich flavors and comforting textures of this delicious meal.
