1-2sticks of real butter1 works, 2 makes it better
2cans Cream of Chicken Soup
1can chicken broth or leftover broth from cooking
Boil the chicken until it's done, then shred it into bite-sized pieces.
Preheat your oven to 400°.
Melt the butter, sour cream, and soup together in a stockpot.
Remove the stockpot from the heat, add in the stuffing, reserving 1/3 for the topping, and mix well.
Spray a 9x13 baking dish with oil to prevent sticking.
Layer the stuffing mixture and chicken, beginning with the stuffing mixture, until ingredients are gone. If you wish to add mushrooms, you'd mix them with the chicken.
End with the stuffing mixture. Sprinkle dry, reserved stuffing on top of the casserole.
Pour chicken broth evenly over the casserole, as needed. (I use a butter knife to make holes for the broth to run into. You may not need the entire can of broth. The casserole shouldn't look dry when you put it into the oven.)
Bake for 30-45 minutes, depending on your oven, or when the casserole bubbles around the edges. (When all of my ingredients are warm, it only takes about 30 minutes to bake.)
This dish freezes well, but baking time will need to be adjusted accordingly. When frozen, bake at 350° for 1 - 1 1/2 hours. Test the center to see if it is hot before serving.