Ingredients
4 skinless and boneless 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 of cream of chicken soup
1 pint of sour cream
8 oz frozen broccoli cuts. thawed
Directions
Place the 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 minutes. Remove chicken and grate with a fork and set aside. Set aside the broth. Melt butter and pour filling mixture into a bowl and beat with a fork to mix. Spread half of the stuffing mixture and butter in a large saucepan or 9 x 13-inch glass skillet. Mix the soup, sour cream and reserved broth together with a wire whisk. Place shredded chicken on top of the layer of filling mixture. If using broccoli, spread it over the chicken. Pour the soup mixture over the chicken, then cover with the remaining stuffing mixture. Bake for 30 minutes at 350°.