6 to 8 c. cooked, boned, and cubed chicken
12 oz. fresh mushrooms
1 c. sour cream
2 (10 1/2 oz.) cans cream of mushroom soup
1 (1 lb.) bag prepared crumb type stuffing mix

Place a layer of chicken in casserole. Then put a layer of fresh mushrooms on top of chicken. Combine sour cream with cream of mushroom soup. Pour over chicken and mushrooms. Then sprinkle prepared dressing on top of casserole. Cover and refrigerate overnight. Bake, uncovered, at 325 degrees for one hour.