Ingredients Original recipe yields 8 servings Ingredient Checklist 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 Instructions Checklist Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray. Step 2 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. Step 3 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes. Step 4 Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl. Step 5 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. Step 6 Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
