3 chicken breasts
1 stalk celery
1 tsp. rosemary
1 tsp. cloves
1 bay leaf
1 onion
1 pt. sour cream
1 can celery soup
1 c. mushrooms
Pepperidge Farm Herb Stuffing Mix
1 stick butter

Cook until tender, 3 chicken breasts, 1 celery stalk, rosemary, salt, pepper, cloves, bay leaf, onion and water to cover. Cook until tender.

Bone and skin chicken and cut into bite size pieces. Reserve 1 cup of chicken broth. Combine chicken, 1 cup mushrooms, 2 cups sour cream, 1 can celery soup.

Melt 1 stick butter in chicken broth and toss with 1 bag stuffing mix. Put chicken mixture into a large casserole dish and spoon stuffing mix on top. Bake at 350 degrees for 45 minutes.