4 chicken breasts
1 sm. can mushrooms
8 oz. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing mix
1/2 stick butter, melted
1 med. onion, chopped
1 c. celery

Boil chicken until cooked (can be removed easily from bone). Reserve broth. Layer 9 x 13 x 2 inch dish with bite sized pieces of chicken. Sprinkle with mushrooms. Mix together chicken soup and sour cream and spread over chicken and mushrooms. Mix together stuffing mix, melted butter, celery, onion and enough broth to make moist (about 1/4 cup). Bake at 350 degrees for 30 minutes. Serves 6-8.