Preheat your oven to 350°F (175°C).

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

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

Transfer the mixture into a greased 9×13-inch baking dish, leveling the surface.

Drizzle the melted butter over the top of the casserole.

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

Let it cool for a few minutes before serving.

Garnish with chopped fresh parsley before serving.