4 c. chicken breasts or 1 whole chicken, boiled
Broccoli, fresh asparagus, or green beans
2 cans cream soup (chicken, celery, or mushroom)
8 oz. sour cream
1 stick butter
1 pkg. Pepperidge Farm stuffing mix
1 c. chicken stock

Line 9 x 13 inch baking dish with cooked vegetables. Cover with cut up chicken. Mix cream soup with sour cream and pour over chicken. Melt butter and toss with stuffing mix. Top dish with stuffing and pour 1 cup chicken stock over the stuffing. Bake at 350 degrees for 45 minutes to 1 hour.