Preheat oven to 350 degrees Fahrenheit.
In a greased 9x13 baking dish, layer broccoli along the bottom of the dish. Allow a little space throughout the broccoli, never cramming.
Layer shredded chicken over the broccoli layer.
Sprinkle cheese over the chicken layer
Begin boiling the 1 1/2 cup water and 4 Tbsp. butter in a medium sauce pan.
Pour instant stuffing mix into a medium mixing bowl. Set aside.
Once the water is boiling, pour over stuffing mix, fluff, and set aside.
Combine condensed soup, sour cream, milk, curry, salt, and pepper in a large mixing bowl. The mixture should be the consistency of a cake batter, easily poured over the cheese layer.
Sprinkle the prepared stuffing over the soup layer.
Bake, uncovered, for 30-45 minutes.
After 30 minutes baking, pierce a piece of broccoli to test the firmness. If you like your broccoli more firm, in essence, more crunchy, and your fork can somewhat easily be forced through a piece, I'd say you're done at 30 minutes, which is how we like ours. However, if you like your casseroles to be a bit more soft, I'd say continue the time at 5-minute intervals, until the fork pierces through the broccoli at the firmness you prefer. With the other ingredients needing to be warmed through, the broccoli is the only thing that needs to be cooked to your liking.