1/2 c. butter
2 c. Pepperidge Farm stuffing, seasoned
1 tsp. salt
2 to 3 lb. chicken, cut up
1 egg
1 tbsp. water

Preheat oven to 425 degrees. Put butter in shallow pan and place in oven until melted. Meanwhile combine crushed stuffing and salt in plastic bag.

Dip chicken parts into egg that has been beaten with water. Then shake, a few pieces at a time into bag until well covered and coated.

Place chicken, skin side down, in melted butter. Do not layer chicken in pan. Bake, uncovered 30 minutes. Turn and continue baking for 15 minutes. Make gravy. Combine canned chicken gravy with sour cream. And heat to just below boiling.