1 whole or 4 chicken breasts, cooked until tender
1 can mushroom soup
1/2 can milk
1 (8 oz.) sour cream
1 c. Pepperidge Farm bread crumbs
2 tbsp. melted butter

Bone and place chicken in 9 x 13 inch dish. Add 1 can mushroom soup, 1/2 can milk, and sour cream. Mix bread crumbs and melted butter. Pour over chicken mixture. Bake at 350 degrees for 1 hour. If crumbs brown too fast cover with aluminum foil.