4 boiled chicken breasts
1 bunch cooked broccoli, drained
1 c. chicken broth
1 pkg. Pepperidge Farm herb seasoned stuffing
2 sticks melted butter
1 can cream of chicken soup
1 (8 oz.) container sour cream
Seasonings (optional)

Mix butter and stuffing. Line large casserole dish with 2/3 of the mixture. Debone chicken and cut into bite-size pieces and lay on top of stuffing mixture. Cut up broccoli and lay on top of chicken. Sprinkle seasonings on top of broccoli. I use garlic salt and dash of salt and pepper. Stir together soup and sour cream; spread over broccoli. Pour broth over all. Top with remaining stuffing mixture. Bake in 350 degree oven until bubbly, about 30 minutes.