Instructions

• Prep Your Pan and Oven: First things first, preheat your oven to a cozy 350°F (175°C). Grab a 9x13-inch baking dish and give it a good grease. You want to make sure nothing sticks, and clean-up is a breeze later.
• Whip Up the Creamy Base: In a spacious mixing bowl, combine your shredded chicken, the entire can of cream of chicken soup, the sour cream (or mayonnaise, if you went that route), and the chicken broth. Stir gently until everything is smoothly incorporated. You're aiming for a consistent, creamy texture.
• Fill the Dish & Prep the Stuffing: Spoon this delightful chicken mixture evenly into your prepared baking dish. Now for the stuffing! Prepare it according to the box directions, but here’s a crucial tip: use just a smidge less water than recommended. This little tweak is your secret weapon against soggy stuffing and ensures that golden, crispy topping we all crave.
• Top with Stuffing & Butter: Carefully spoon the prepared stuffing over the chicken mixture, spreading it out to cover everything. For that irresistible golden-brown finish and extra crispiness, drizzle the melted butter evenly across the top.
• Bake to Golden Perfection: Pop the uncovered casserole into your preheated oven. Let it bake for about 35 to 40 minutes. You’ll know it’s ready when the top is beautifully golden and the edges are bubbling merrily, indicating everything inside is hot and delicious.
• A Moment of Rest: This is usually where recipes rush you, but trust me on this one. Let the casserole rest for at least 10 minutes after it comes out of the oven. This brief pause allows the flavors to meld and the casserole to set, ensuring perfect scoops every time.