In a frying pan add a couple of dashes of extra virgin olive oil and heat. Add garlic, onions and chicken breasts. I always season with salt and pepper and a little garlic powder too. Cook chicken breasts until done. (about 15 minutes) Don't brown them too much. Remove chicken to cutting board to rest.
Add 1 tablespoon of Better than Bullion chicken to a cup of hot water to make a broth.. Add a couple splashes of white wine to deglaze the pan. Deglaze pan and scrape wine and onion/garlic bits into the measuring cup of chicken bullion. Set aside.
Now that chicken has rested, cut into cubes or shred all the chicken and set aside.
Put stuffing mix into a food processor and drizzle melted butter into processor and pulse until mixed. Set aside.
In another bowl, whisk together the broth, sour cream and cream of chicken soup. Set aside.
In a 9 x 13 baking dish, spread half the stuffing mix in the bottom of the pan. Distribute the shredded chicken over the stuffing mix layer. Spread the thawed broccoli over the chicken layer. Then spoon the soup mixture over the broccoli evenly. Top with the remaining half of the stuffing mix.
Cover loosely with aluminum foil and put baking dish into a 350 degree over for 30 minutes. After 30 minutes remove the foil and bake an additional 15 minutes. Then take out and enjoy!