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.
Add the chicken broth and butter to a medium saucepan, and bring the mixture to a boil. Stir in the stuffing mix, remove from heat, and cover. Let stand for five minutes, then fluff with a fork.
In a large bowl, mix together the cream of chicken soup, sour cream, and cream of mushroom soup. Add the rotisserie chicken and mixed vegetables, and stir to combine. .
Pour the mixture into the prepared baking dish, spreading evenly. Top with the stuffing, spreading it in an even layer.
Bake for 1 hour (uncovered), until the stuffing is lightly browned and the filling is bubbling.