Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, chicken broth, and black pepper. Spread evenly in the baking dish.

Heat a skillet over medium heat, add melted butter, and sauté diced celery and onion until softened (4-5 minutes).

In a separate bowl, combine sautéed vegetables with stuffing mix and poultry seasoning. Gradually add chicken broth until stuffing is moist but not soggy.

Layer the stuffing mixture over the chicken base in the baking dish, pressing down slightly.

Bake uncovered for 30-35 minutes until golden brown and crisp.

Let rest for 5 minutes and garnish with fresh parsley before serving.