Instructions:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
Remove the skin from the Rotisserie chicken and shred the meat. Discard the bones and set aside the meat.
In a large bowl, combine the chopped celery, chopped onion, Cream of chicken soup, Cream of mushroom soup, salt and pepper, and mix well.
In a separate bowl, prepare the stuffing mix according to package instructions, using the 1 1/2 cups of water and 5 tablespoons of butter.
Layer the shredded chicken in the bottom of the prepared baking dish. Pour the soup mixture on top of the chicken, spreading it evenly. Spoon the prepared stuffing mixture over the soup layer.
Bake the casserole for 30-35 minutes or until it’s heated through and the stuffing is golden brown.
Remove from the oven and let the casserole rest for a few minutes before serving. Top with dollops of sour cream and enjoy!
