4 chicken breasts halves
4 chicken thighs
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream
1/2 c. water
1 1/2 c. Pepperidge Farm stuffing mix
4 tbsp. butter

Cook chicken as for stew, with onion and celery. Cool and tear chicken into large pieces (may be prepared the day before and refrigerated). Mix soup, sour cream, and water together. Place torn- up chicken in bottom of 9 x 13 inch pan. Cover with sauce. Poke a few holes throughout. Sprinkle stuffing mix over sauce. Slice butter in small pieces and dot the casserole. Bake in 350 degrees oven for 40 minutes. Serves about 6 people.