-
Preheat and Prepare: Begin by preheating the oven to 375 degrees Fahrenheit. Concurrently, grease a 9×13-inch baking dish to prevent sticking and to facilitate easier cleanup.
-
Prepare the Stuffing: In a medium saucepan, combine the chicken broth and butter and bring the mixture to a boil. Once boiling, stir in the stuffing mix and then remove from heat. Allow the mixture to sit for 5 minutes, during which the stuffing will absorb the broth and become plump.
-
Mix the Creamy Chicken Base: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, salt, and pepper. Whisk these ingredients together until the mixture is smooth. Following this, fold in the shredded chicken and thawed mixed vegetables, ensuring they are evenly distributed throughout the cream base.
-
Assemble the Casserole: Spread half of the prepared stuffing mix evenly into the bottom of the greased baking dish. Over this layer, evenly pour the chicken and vegetable mixture. Finish by topping this with the remaining stuffing mix, spreading it to cover the chicken mixture completely.
-
Baking: Place the assembled casserole in the preheated oven and bake for 40 to 45 minutes. The top should be golden brown and the edges bubbling when it is ready.
-
Garnishing and Serving: After removing the casserole from the oven, allow it to cool slightly. Garnish with freshly chopped parsley before serving to add a touch of color and fresh flavor.
