Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine shredded rotisserie chicken, stuffing mix, cream of chicken soup, chicken broth, sour cream, and milk. Stir until creamy and well-blended.

Fold in the frozen mixed vegetables along with dried thyme, sage, salt, and pepper. Mix until evenly distributed.

Transfer the mixture into your greased 9x13-inch baking dish and level the surface with a spatula.

Drizzle melted butter evenly over the top of the casserole.

Bake for 30-35 minutes until the top is golden brown and edges are bubbling.

Remove from the oven and let cool for a few minutes before serving. Garnish with chopped parsley if desired.