Rotisserie Chicken and Stuffing Casserole

Preheat oven to 350*, and lightly spray a 9″ x 13″ baking sheet with cooking spray.
Bring water (or chicken broth) to a boil in a medium saucepan. Add the stuffing mix once the liquid comes to a boil.
Remove the pan from the heat, cover and set aside. Fluff with a fork when done.
In a frying pan, heat the butter, add the onions and celery, and cook the ingredients until tender
Mixing soup and sour cream in a bowl
Place the shredded chicken in the bottom of the baking dish and place the onions and celery on top of the meat.
Sprinkling with salt and pepper
Cover the onion and celery with the soup mixture
Put the stuffing mixture on top
Bake for an hour, until bubbly and brown.
Enjoy!