4 boneless, skinless chicken breasts
1 can cream of mushroom soup, undiluted
½ cup butter or stick margarine
1 cup sour cream
1 box top of stove stuffing mix
16 oz. pkg. frozen broccoli florets

Boil chicken till tender. Reserve 3 cups broth. Melt butter and mix with stuffing mix, sour cream and soup.

Place half of stuffing mixture in a greased baking dish and lay chicken on top. Distribute broccoli over all, then spoon remaining stuffing mixture over chicken. Pour 3 cups broth over all. Bake in a preheated 350° oven for 1 hour.

*Notes: You may use cream of chicken soup instead of cream of mushroom. I sometimes chop the chicken breasts and add to the stuffing mixture instead of leaving them whole. Any flavor of stuffing mix may be used.