- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare Stuffing: In a large mixing bowl, combine the cornbread stuffing mix with the melted butter and chicken broth. Mix until well combined.
- Saute Vegetables: In a skillet over medium heat, sauté the diced onion and celery until softened and translucent, about 5-7 minutes.
- Combine Ingredients: In a separate mixing bowl, combine dried sage, dried thyme, salt, and pepper. Mix until smooth.
- Assemble Casserole: Spread half of the stuffing mixture evenly in the bottom of the prepared baking dish. Layer the cooked and shredded chicken on top of the stuffing, followed by the sautéed onion and celery mixture.
- Pour Soup Mixture: Pour the soup mixture evenly over the chicken and vegetables in the baking dish.
- Top with Remaining Stuffing: Spread the remaining half of the stuffing mixture evenly over the top of the casserole.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the casserole is golden brown and bubbly.
- Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with chopped parsley, if desired.
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