Chicken and Stuffing Casserole

Preheat your oven to 350°F (175°C), prepare a 9x13-inch casserole dish with non-stick cooking spray.

In a medium saucepan, heat 1 1/2 cups chicken or vegetable broth and 1/4 cup unsalted butter over medium heat until the butter melts. Remove from heat and stir in the 6-ounce package of stove-top stuffing mix. Cover and set aside.

In a large mixing bowl, combine two 10.75-ounce cans of cream of chicken soup and 1 cup of sour cream. Mix until well blended.

Add 3 cups of cooked and shredded chicken and 1 1/2 cups of frozen mixed vegetables to the soup mixture. Stir until all ingredients are evenly distributed.

Transfer the chicken and vegetable mixture into a large casserole dish, spreading it evenly across the bottom.

Spoon the prepared stuffing evenly over the chicken mixture to cover the top.

Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.

Allow the casserole to cool for a few minutes. Serve and enjoy!