Put the chicken broth, onion and garlic in a pan, add the chicken and bring to a boil.
Turn the heat right down and simmer gently for 20 minutes.
Take out the chicken and shred it.
Heat the oven to 350°F.
Melt the butter and pour it over the stuffing mix in a pot.
Combine the sour cream with the chicken broth mixture, and blend in the soup with a mixer.
Put the stuffing mix in a casserole dish and the shredded chicken on top.
Add the broccoli.
Pour the soup mixture on top of that, followed by some stuffing mix.
Bake for 30 minutes, then serve hot.