1. Preheat the oven.

to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This size provides the perfect depth for the layers to cook evenly.

2-Prepare the chicken mixture 

by combining the shredded chicken, cream of chicken soup, and sour cream in a large bowl. Mix until smooth and creamy, ensuring there are no pockets of undistributed soup. The mixture should have a thick, spreadable consistency.

3. Season the mixture 

with garlic powder, onion powder, salt, and pepper. Stir well to incorporate all the seasonings evenly throughout. Take a moment to taste and adjust seasonings if needed.

4. Transfer the chicken mixture 

to your prepared baking dish, spreading it into an even layer. Use a spatula to smooth the top, ensuring it reaches all corners of the dish.

5. Prepare the stuffing 

by combining the dry stuffing mix with melted butter in a medium bowl. Toss until the stuffing is evenly coated with butter – this will help achieve that perfect crispy top.

6. Add chicken broth 

to the stuffing mixture gradually, stirring between additions. The stuffing should be moist but not soggy. You might not need all the broth depending on your preference.

7 . Spread the stuffing mixture 

for 35-40 minutes until the top is golden brown and crispy, and you can see the edges bubbling slightly. The aroma will tell you when it’s nearly done!

8 . Bake uncovered 

for 35-40 minutes until the top is golden brown and crispy, and you can see the edges bubbling slightly. The aroma will tell you when it’s nearly done!

9 . Allow to rest 

for 5-10 minutes before serving. This resting period is crucial as it allows the casserole to set up properly and makes serving much easier.