1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine stuffing mix with 1 cup hot chicken broth and ¼ cup melted butter; stir until moistened and set aside.

3. In a small bowl, whisk together cream of chicken soup and ½ cup milk; add garlic powder and onion powder if desired.

4. Lightly grease a 9×13-inch baking dish and arrange frozen chicken breasts in a single layer; season with salt and pepper.

5. Pour the soup mixture evenly over the chicken breasts.

6. Spread the prepared stuffing mixture over the soup layer, pressing lightly to cover.

7. Cover the dish tightly with aluminum foil and bake on the center rack for 50–55 minutes.

8. Remove foil and bake an additional 10–15 minutes until the stuffing is golden and a meat thermometer reads 165°F (74°C).

9. Let the casserole rest for 5 minutes before serving.