Boneless chicken breasts
1 can cream of mushroom soup
1 pt. sour cream
1 pkg. Pepperidge Farm stuffing
1 stick butter

Cook chicken and cut into bite-size pieces. Mix together soup and sour cream. Add chicken. Mix stuffing and melted butter. Spread chicken in casserole dish. Crumble stuffing on top. Cook at 350 degrees for about 1/2 hour or until bubbly.

NOTE: For lasagna pan size casserole, use 3 cans soup, 16 ounce sour cream, 2 sticks butter and 2 packages stuffing.