Rotisserie Chicken and Stuffing Casserole

1. Preheat the oven to 350*, lightly spray a 9 x 13 baking pan with cooking spray
2. Bring the water (or chicken broth) to a boil in a medium saucepan. Add in the stuffing mix once the liquid boils.
3. Remove the pan from the heat, cover and let sit to the side. Fluff with a fork when done.
4. In a skillet, heat up the butter and add onion and celery, cook until softened
5. Mix the soups and sour cream together in a bowl
6. Place the shredded chicken at the bottom of the baking dish, layer the onions and celery over the meat.
7. Sprinkle with salt and pepper
8. Top the onion and celery with the soup mixture
9. Top with the stuffing mix
10. Bake for 1 hour, until bubbly and browned.

Enjoy!