Place the chicken breast in a pot and cover with water, boil until juice run clear (Appr. 1 to 1 1/2 hrs.) Take chicken out of water and cool. When cool, shred. Spray a baking dish with pan spray and put the chicken in the pan. Mix together the cream of chicken soup, sour cream and broth and pour over the chicken. Sprinkle with the Pepperidge Farm Stuffing Mix.
Cut slices off the stick butter and place on top of the stuffing. Cover and bake 30 minutes at 350°. Uncover and bake 15 more minutes.