Rotisserie Chicken and Stuffing Casserole: A Comforting, One-Dish Delight

Preheat your oven to 350°F and lightly spray a 9×13 baking pan with cooking spray.
Prepare the Stuffing:

In a medium saucepan, bring 1 ½ cups of water (or chicken broth) to a boil. Once boiling, stir in the Stove Top stuffing mix.
Remove from heat, cover, and let it sit for a few minutes to absorb the liquid. Fluff with a fork when done.
Cook the Onion and Celery:

In a skillet, melt ¼ cup butter over medium heat. Add the diced onion and celery, and cook until softened, about 5 minutes.
Make the Soup Mixture:

In a bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream. Mix until well combined.
Assemble the Casserole:

Place the shredded rotisserie chicken at the bottom of the prepared baking dish.
Layer the cooked onion and celery over the chicken, and season with salt and pepper to taste.
Pour the soup mixture over the onions and celery.
Finally, top the casserole with the prepared stuffing mix.
Bake the Casserole:

Bake in the preheated oven for about 1 hour, or until the casserole is bubbly and the top is golden brown.
Serve:

Let the casserole cool for a few minutes before serving. Enjoy this warm, comforting dish!
Serving and Storage Tips: