Creamy Chicken and Stuffing Casserole

Creamy Chicken and Stuffing Casserole

4 to 6 boneless, skinless chicken thighs, cut into bite-sized pieces (you can substitute chicken breasts or store-bought rotisserie chicken)
1 box chicken-flavored stuffing mix (I use 2 boxes and just double the water)
1 1/2 cups frozen chopped onions
1/2 cup sour cream
1 - 10.5 oz. can chicken gravy
1 2/3 cups hot water plus 1/4 cup hot water
1/2 stick butter, cut into cubes

Preheat oven to 400 degrees.
Place chicken in a 9x13 baking dish. Add the onions. In a small bowl, mix together the gravy, sour cream and 1/4 cup water. Pour mixture over the chicken and onions. In a large bowl, mix together 1 2/3 cups hot water and stuffing mix, stirring until moist. Top casserole with the stuffing. Sprinkle the butter cubes on top of the stuffing.
Place in the oven and bake for 30 - 45 minutes or until chicken is cooked and the top of the stuffing is golden brown and crispy.

Footnote - If using chicken that is already cooked, reduce the cooking time until the stuffing is golden brown and crispy, about 20 or so minutes.