Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix the creamy base: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth and well blended.
Spread the base: Pour the mixture evenly into your prepared dish, smoothing it out into a gentle layer.
Prepare the stuffing: Make the stuffing according to package directions, but reduce the water or broth by about 25%. This helps it stay fluffy and crisp instead of soggy.
Layer the topping: Spoon the stuffing gently over the creamy chicken layer—don’t press it down. Drizzle melted butter evenly on top for that golden crunch.
Bake uncovered for 35–40 minutes, until the edges bubble and the top is lightly browned.
Cool and serve: Let the casserole rest for 10 minutes before serving. The filling sets slightly as it cools, giving you perfect scoops every time.
