Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded rotisserie chicken, stuffing mix, cream of chicken soup, chicken broth, sour cream, and milk.

Fold in the frozen mixed vegetables, dried thyme, dried sage, salt, and pepper.

Grease a 9x13-inch baking dish and pour the mixture into the dish, spreading it evenly.

Drizzle the melted butter over the top of the casserole mixture.

Bake for 30–35 minutes until golden brown and bubbling.

Allow to cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.