4 cups seasoned stuffing mix
4 boneless, skinless chicken breasts
2 garlic cloves 2 onion wedges
1 cup chicken broth
1 box of cream of chicken soup
1 butter cube (1/2 cup)
8 ounces frozen broccoli chunks. thaw
1-pint sour cream
Set the chicken breasts, garlic, broth, and onions in a skillet and bring to a boil over medium heat, then lessen the heat to medium, top and simmer until the pink color disappears – about 13-20 minutes.
Discharge the chicken, chop with a fork, and placed it aside. Keep the broth. Blend the butter and pour over the filling mixture in a bowl, and whisk with a fork until mixed.
Divide half of the filling/butter mixture into a large casserole dish or 9″ by 13″ glass skillet. Stir the soup, sour cream, and had broth with a wire whisk.
Put the shredded chicken on top of the filling mixture. If you are utilizing broccoli, spread it over the chicken. Drain the soup mixture over the chicken, then cover with the remaining stuffing mixture.
Baking about 30 min at 350 degrees.