Preheat oven to 350 F. Chop chicken into bite-size pieces and saute in olive oil. Once cooked through, place chicken in the bottom of a 9-by-13-inch glass casserole dish.
Add frozen broccoli florets and top with cheese. Mix cream of mushroom soup and sour cream until well blended. Pour over the cheese. Top the casserole with the prepared stuffing. Bake for 45 minutes until the cheese is bubbling.