for the stuffing: ▢1 1/2 cups low sodium chicken broth ▢1/4 cup butter ▢1 (6 ounce) package Stove-Top stuffing mix for the filling: ▢1 (10.75 ounce) can cream of chicken soup ▢1 cup sour cream ▢1 (10.5 ounce) can cream of mushroom soup ▢1 whole cooked rotisserie chicken shredded (about 3 cups) ▢1 (12 ounce) bag frozen mixed vegetables thawed
Preheat the oven to 375°F. Spray a 9 x 13 baking dish with cooking spray.
Butter and chicken bouillon should be combined in a medium saucepan before being brought to a boil. Cover while the stuffing mixture is stirred in. Remove from heat. After five minutes, fluff the mixture with a spatula.
Combine the cream of mushroom soup, sour cream, and cream of chicken soup in a large basin. Stir in the rotisserie chicken and a combination of vegetables.
Evenly distribute the mixture into the baking dish that has been prepared. Distribute the contents in an even layer on top.
Bake, uncovered, until the filling is bubbling and the stuffing is faintly browned, about one hour.