Directions:
1️⃣ Preheat Oven: Set your oven to 375 degrees F (190 degrees C). Ready a 9×13-inch baking dish with a light coating of cooking spray.
2️⃣ Prepare Stuffing: In a saucepan over medium heat, bring water and ¼ cup butter to a boil. Stir in the stuffing mix, then remove from heat. Cover and let sit until the water is absorbed, about 5 minutes. Fluff the stuffing with a fork afterward.
3️⃣ Sauté Vegetables: Melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and celery, cooking until they are softened, which should take about 5 to 10 minutes.
4️⃣ Mix Soups and Sour Cream: In a separate bowl, combine both cans of soup with the sour cream until you have a smooth mixture.
5️⃣ Layer Chicken: Spread the shredded chicken evenly at the bottom of the prepared baking dish. Add the sautéed onion and celery on top, seasoning with salt and pepper as desired.
6️⃣ Add Soup Mixture and Stuffing: Pour the soup and sour cream mixture over the chicken layer. Finish by spreading the prepared stuffing evenly on top.
7️⃣ Bake: Place the casserole in the preheated oven and bake until the filling is bubbly and the stuffing turns golden brown, about 1 hour.
ADVERTISEMENT
