4 chicken breast
3/4 c. minute rice
1 can cream of chicken soup
1 bag herb stuffing
1 stick butter
1 c. broth from cooked chicken

Stew chicken until tender. Cover bottom of a long baking dish with rice and pour 1 cup of broth over the rice. Dice the chicken over the rice and pour the soup mixture over this. Heat butter with 1/4 cup broth and mix into stuffing. Spread evenly over rice and chicken. Bake at 350 degrees for 30 to 40 minutes.