1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the shell pasta according to package instructions until al dente. Drain and set aside.

3. 3. In a large skillet, cook the boneless chicken breast halves in butter until no longer pink. Remove from the skillet and shred the chicken.

4. 4. In the same skillet, sauté the broccoli florets until slightly tender. Add the shredded chicken back to the skillet.

5. 5. Stir in the alfredo sauce, cream of chicken soup, and broth. Simmer for 5 minutes.

6. 6. In a separate pot, cook jasmine rice according to package instructions.

7. 7. Slice the baking potatoes thinly.

8. 8. In a baking dish, layer the cooked shell pasta, creamy chicken and broccoli mixture, sliced potatoes, and cooked jasmine rice.

9. 9. Top with a sprinkle of all-purpose flour and dot with butter.

10. 10. Cover the baking dish with foil and bake for 30 minutes.

11. 11. Remove foil and bake for an additional 10 minutes or until bubbly and golden brown on top.

12. 12. Serve hot and enjoy!