3 whole chicken breasts (boil until cooked)
8 oz. Pepperidge Farm or Stove Top stuffing mix
1 stick butter
1 can cream of chicken soup
1 c. chicken broth (or 1 chicken bouillon cube and 1 c. water)
1 pkg. frozen vegetables of choice (broccoli)
8 oz. sour cream

Line 9x13 pan with 4 ounce of stuffing mixed with 1 stick of butter. Pick chicken (cut in pieces or cubes) and layer over stuffing. Add vegetables (cook slightly if frozen)

Mix soup, broth and sour cream and pour over ingredients then top with remaining 4 ounce of dry stuffing. Bake 1/2 hour at 350 degrees. Serves 6.