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Preheat oven to 375º F / 190º C.
Spray a 9×13” or baking dish (or two 8x8” baking dishes) with cooking spray.
Add water and ¼ cup butter in a saucepan and bring to a boil. Stir in stuffing mix.
Remove saucepan from heat, cover, and let sit until water is absorbed (5 minutes). Stir the stuffing mix with a fork.
In a medium skillet, heat 1 tbsp butter over medium heat. Add onion and celery and cook until softened (5 to 10 minutes).
Mix sour cream, cream of chicken soup, and cream of mushroom soup together in a saucepan over medium heat. Stir until smooth.
In the baking dish, spread shredded chicken into the bottom.
Layer onion and celery mixture over chicken. Season with salt and pepper.
Stir the soup over the chicken and vegetables.
Spread stuffing mix over soup layer.
Bake in the preheated oven until the top layer is lightly browned and the cream is bubbling (about 45 minutes).
Take out of the oven and let sit for 10 minutes.