3 chicken breasts, boil and remove meat - save broth
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1 stick butter
1 can cream of chicken soup
1/2 pt. sour cream
Slivered almonds

Melt butter and toss with stuffing. Put 1/2 in bottom of baking dish. Add layer of chicken meat and broth to make moist. Mix soup and sour cream together and put over layer of chicken. Add rest of stuffing. Sprinkle top with almonds. Bake, covered, in 350 degree oven for 40 minutes.