°4 boneless, skinless chicken breasts
°1 cup chicken broth
°2 garlic cloves 2 onion wedges
°4 cups seasoned stuffing mix
°1 cube of butter (1/2 cup)
°1 can cream of chicken soup
°1 pint sour cream
°8 oz frozen broccoli. thawed
Place chicken breasts, broth, garlic and onion in a skillet and bring to a boil over medium-high heat, reduce heat to medium, cover and simmer until pink disappears – about 15 -20 mins.
Remove the chicken and shred it with a fork and set aside. Reserve the broth. Melt the butter and pour over the stuffing mix in a bowl and whisk with a fork to combine.
Spread half of the stuffing/butter mixture in a large saucepan or 9×13-inch glass dish. Combine soup, sour cream and reserved broth with a whisk.
Place the shredded chicken on the layer of stuffing mix. If using broccoli, spread it over the chicken. Pour soup mixture over chicken, then top with remaining stuffing mixture.
Bake for 30 minutes at 350°.