1️⃣ Preheat Oven:
Set oven to 375°F (190°C).

2️⃣ Prepare the Stuffing:

• In a small saucepan, bring water and 4 tbsp butter to a boil.
• Turn off the heat and stir in the stuffing mix.
• Cover and let sit for a few minutes, then fluff with a fork.

3️⃣ Sauté the Vegetables:

• Heat ½ tbsp butter in a large skillet.
• Add onions, celery, and carrots and sauté for 4-5 minutes, until soft.

4️⃣ Make the Creamy Sauce:

• In a bowl, whisk together cream of chicken soup, cream of mushroom soup, and sour cream.
• Do not add extra liquid.

5️⃣ Assemble the Casserole:

• Spray a 9×13-inch baking dish with cooking spray.
• Layer shredded chicken at the bottom.
• Evenly spread the sautéed veggies over the chicken.
• Pour the soup mixture evenly over the veggies.
• Sprinkle the prepared stuffing on top.

6️⃣ Bake:

• Bake for 45-55 minutes, until bubbly and the stuffing is golden brown and crispy.

7️⃣ Serve & Enjoy!