Rotisserie Chicken and Stuffing Casserole

Ingredients

• cooking spray (0 )
• water (1.5 cups)
• butter (0.25 cup)
• quick-cooking stuffing mix (1 package)
• butter (1 tablespoon)
• onion (1 medium)
• celery (3 stalks)
• low-sodium cream of chicken soup (1 )
• low-sodium cream of mushroom soup (0.5 )
• sour cream (1 )
• cooked rotisserie chicken (1 whole)
• salt (0 )
• ground black pepper (0 )

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add the stuffing mix and stir to combine. Remove from heat, cover, and let sit for about 5 minutes. Fluff stuffing with a fork.
3. In a skillet over medium heat, melt 1 tablespoon butter. Add the diced onion and celery, cooking until softened (5 to 10 minutes).
4. In a bowl, mix both condensed soups with the sour cream until well combined.
5. Spread the shredded rotisserie chicken in the bottom of the prepared baking dish. Layer the onion mixture over the chicken and season with salt and pepper.
6. Top with the soup mixture and spread the prepared stuffing evenly over the top.
7. Bake in the preheated oven until the filling is bubbly and the top is golden brown (about 1 hour).
8. Serve hot.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 362
• fat: 21 g
• sats: 10 g
• carbs: 20 g
• fibre: 2 g
• protein: 20 g
• salt: 0 g