Rotisserie Chicken and Stuffing Casserole

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