- four boneless, skinless chicken breasts
- one cup chicken broth
- two cloves garlic
- two onion rings
- four cups seasoned stuffing mix
- one cube butter (1/3 c)
- one can cream chicken soup
- one pint sour cream
- eight oz frozen cutting broccoli
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 fifteen to twenty min.
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.
Spreading half of stuffing/butter mix in saucepan Blending soup, sour cream also reserved broth with whisk.
Place the shredded chicken on the layer of stuffing mix. If use broccoli, spreading it on chicken. Pour soup mixture over chicken, then top with remaining stuffing mixture.
Bake for thirty minutes at three hundred fifty °.