Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

In a large bowl, combine shredded chicken, cream of chicken soup, and sour cream until smooth.

Add garlic powder, onion powder, salt, and pepper. Mix well to season evenly.

Spread this chicken mixture evenly in the prepared baking dish.

In a medium bowl, mix stuffing mix with melted butter (if using). Toss to coat.

Slowly add chicken broth to stuffing, stirring between additions, until moist but not soggy.

Spread the stuffing mixture evenly over the chicken layer—don’t press it down.

Bake uncovered for 35–40 minutes, until stuffing is golden and edges bubble.

Let it rest 5–10 minutes before serving.

Garnish with chopped parsley if you like, then serve warm.