Shredded Chicken Casserole

Preheat the oven to 425 degrees F (220 degrees C).

Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.

Add chicken, condensed soup, milk, and onion to the peas; mix to combine.

Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.

Cover and bake in the preheated oven until heated through, about 20 minutes.