In a large mixing bowl, combine the cooked chicken shredded into bite-sized pieces with the cream of chicken soup, sour cream, and low-sodium chicken broth. Stir the mixture until it's smooth and well-blended.

Spread the creamy chicken mixture evenly in a greased 9x13-inch baking dish, smoothing it out with a spatula. Sprinkle the stuffing mix evenly over the top.

Melt a few tablespoons of butter in a microwave-safe bowl and drizzle it over the stuffing layer.

Preheat your oven to 350°F (175°C) and bake for 35 to 40 minutes, until the top is golden brown and the edges are bubbling.

Check the center to ensure it is firm and the stuffing is toasted. Allow to cool slightly before serving.