3 whole chicken breasts
1 pt. sour cream
1 can cream of mushroom soup
1 c. chicken broth
1/4 lb. butter
1 (7 oz.) pkg. Pepperidge Farm stuffing mix

Stew chicken breasts until meat falls off bones. Save 1 cup of broth. Cube meat and mix with sour cream and cream of mushroom soup. Put mixture into 2 quart greased casserole. Add chicken broth and melted butter to stuffing and toss until blended. Put on top of chicken mixture. Bake at 350 degrees for 45 minutes, uncovered.