4 chicken breasts, cooked (save broth)
1 can cream of mushroom soup
1 (8 oz.) container sour cream
4-5 tbsp. white wine
1 (8 oz.) pkg. Pepperidge Farm stuffing
1/2 stick butter
2/3 c. chicken broth

Cut chicken in bite size pieces and place in bottom of 2 quart casserole. Mix soup, sour cream and white wine and pour over chicken. Melt butter in hot broth and pour over stuffing mix until it becomes moist. Spread over top of chicken mixture. Bake at 400 degrees for 30 minutes. Serves 6.