Preheat your oven to 375°F (190°C). This is the perfect temperature to ensure your casserole cooks evenly and the top gets that delightful golden brown color.
Prepare a 9×13 baking dish by spraying it with cooking spray. This helps in easy release and cleanup after baking.
Add the chicken broth and butter to a medium saucepan. Place it over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Once boiling, stir in the Stove-Top stuffing mix. Remove the pan from heat, cover it, and let it stand for about five minutes. This allows the stuffing to absorb the liquid.
After five minutes, use a fork to fluff the stuffing. This step is essential to ensure the stuffing is light and fluffy, not dense.
In a large mixing bowl, combine the cream of chicken soup, sour cream, and cream of mushroom soup. Stir until well blended, creating a creamy mixture.
Next, add the shredded rotisserie chicken to the bowl, followed by the thawed mixed vegetables. Gently fold everything together until evenly distributed.
Pour the creamy chicken and vegetable mixture into the prepared baking dish, spreading it evenly across the bottom.
Now, take your fluffed stuffing and add small dollops evenly over the top of the chicken mixture. This will create a beautiful crust as it bakes.
Place the baking dish in the preheated oven and bake uncovered for 1 hour. You’ll know it's done when the stuffing is lightly browned and the filling is bubbling.
