Nashville Hot Chicken Bake

If you want hot chicken but don't feel like cooking, try this quick and delicious dish. It is spicy with hints of sweetness, with juicy and flavorful chicken and crunchy bread filling.
Preheat the oven to 375°F. Whisk together the chicken stock, pickled juice, paprika, garlic powder, and 2 tablespoons each of the hot sauce and brown sugar in a medium bowl; leave. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt and pepper and place in a hot skillet. Cook, without stirring, for 3 minutes. Turn over and cook for another 2 minutes. Transfer the chicken to an 8-inch square roasting pan.In a large skillet, whisk together the flour and filling and cook, whisking constantly, for 1 minute. Pour the remaining chicken stock mixture into the pan; cook, whisking constantly, for 2 minutes, scraping all the pieces off the bottom of the pan. Pour the stock mixture over the chicken; stir to coat.Heat 3 tablespoons of butter in a microwave-safe bowl. Add the bread cubes to the melted butter; stir to coat. Carefully place the iced bread cubes in an even layer on top of the chicken (careful not to get into the sauce). Cover and bake in the preheated oven for 10 minutes. Uncover and bake until golden brown, crisp and bubbling on the sides, about 15 minutes.While the casserole is baking, microwave the remaining 1 tablespoon of hot sauce, brown sugar, and butter at 30-second intervals until the sugar is dissolved, whisking after each interval.Sprinkle the casserole with sliced pickles and drizzle with the hot sauce mixture.