Place chicken in a stock pot then add just enough water to cover. Season with salt and pepper (to taste) then cook chicken over medium heat until chicken is cooked through. Remove chicken from stock and set aside to cool. Reserve stock. Once chicken is cool, shred with two forks or cut into bite-sized pieces; set aside. Add onion, carrot, cream of chicken soup, sour cream, butter and 1/2 cup reserved chicken stock then mix well. Fold in chicken and 3 cups of stuffing. Add more stock per preference. You want the consistency to be how you like your dressing at Thanksgiving (which varies from person to person). Taste for seasoning then add more salt and pepper if desired. Add mixture to a 2-quart baking dish then top with remaining stuffing. Bake at 350 degrees for 30-40 minutes or until golden brown and bubbly. Cover dish loosely with aluminum foil if stuffing starts to brown too much before dish is bubbly. Notes: You can absolutely use a rotisserie chicken (or other leftover chicken) if you prefer. I just cook mine since the recipe needs chicken stock/broth and I’d rather use homemade than buy it. If you decide to use cooked chicken, be sure to add chicken broth to your grocery list because you’ll need it in the recipe. I use my box grater to grate the onion and carrot. By grating the veggies we don’t need to sauté them first (they’re grated fine enough to cook up tender when cooking the casserole). If you don’t have a grater (or food processor), finely dice the veggies then sauté in the butter before adding to the recipe. This recipe doubles beautifully. The 14-oz bag of Pepperidge Farm stuffing has about 7-8 cups of stuffing in it. Use 6 cups in the recipe then top with the remaining stuffing. I think this could be made in a crock pot. If you want to try it, I’d start at 3-4 hours on low or 2-3 hours on high.You can use the Pepperidge Farm CORNBREAD stuffing in this too!I’ve never made this with other brands of stuffing so I’m not sure how they would turn out.