1 whole chicken or 6 boneless chicken breasts
1-2 pkgs. cornbread stuffing
16 oz. sour cream
2 cubes butter
1 can clear chicken broth
1 can chicken
1 can chunky corn chowder soup
1 can chunky cream of chicken with mushrooms

Remove skin and fat from chicken. Boil until tender. Melt butter and brown stuffing mix. Layer bottom of 13"x9"x2" pan with 3/4 of the stuffing. Set 1/4 of it aside. Cut chicken into bite size pieces. Put on top of stuffing layer. Mix in a bowl the 2 cans of soup. Pour over the chicken and stuffing layer. Bake at 350 degrees for 1/2 hour to 45 minutes. Top with remaining stuffing and 1 can of medium olives, brown 10 minutes and serve.