Rotisserie Chicken and Stuffing Casserole

Preheaat oven to 375°F / 190°C.

Spraying a 9" * 13" baking plate (or two 8" x 8" baking dishes) with cooking spray.

Adding water also ¼ cup butter in a sauce-pan also bring to a boil.

Remove the saucepan from the stove, cover, and allow the water to absorb (5 minutes). My heart the filling mixture with a fork.

In a skillet, heat 1 tsp of butter on medium heat. Adding onion also celery also cooking To softly (6-11 minutes).

Mix sour cream, cream of chicken soup, and cream of mushroom soup jointly in a saucepan on mediuum heat. Stir until smooth.

In a baking dish, put the shredded chicken on the bottom.

Put the onion and celery mixture on top of the chicken. Season with salt and pepper.

Flipping soup over chicken also vegetables.

Spreading filling blend over soup layer.

Bake in preheated oven until light brown and creamy (about 45 minutes).

Take it out of the oven and leave it for 10 minutes.

Enjoy !