Chicken Stuffing Casserole (for the freezer)

We started eating our freezer meals this week. There were a few we liked and a few we didn't. So, I'm going to post the few that we did like. I'm hoping they'll switch it up next month and get rid of a few of the things we didn't care for. Anyway, here's the recipes. Remember, if you want to make these in a group of people, you just multiply the recipe by however many people are involved. (aka, we did it x4)

Chicken Stuffing Casserole

Ingredients:
2 cups cooked chicken, shredded (approx. equivalent to 2 large chicken breast halves)
2 cans cream of chicken soup
3 cups egg noodles
1 cup sour cream
2 cups chicken broth
1/2 cup butter
1 box seasoned stuffing mix

Directions:
1. In aluminum 9x13 pan, mix together soup, sour cream, chicken and cooked egg noodles.
2. Melt butter and mix with chicken broth. Pour on top of chicken mixture. Sprinkle stuffing mix on top.
3. Cover pan with aluminum foil. Freeze in foil pan.
4. To reheat, cook frozen at 400 degrees for 1 1/2 hours.