3 whole chicken breasts
1 (8 oz.) sour cream
2 cans cream of mushroom soup
1/4 stick butter
8 oz. pkg. Pepperidge Farm bread crumbs

Boil chicken breasts. Remove bones and chop meat into chunks. Reserve 1 cup chicken broth. Mix sour cream, soup, and chicken together. Pour mixture into greased 9 x 13 baking dish. Melt butter in chicken broth. Stir in bread crumbs. Spread mixture over top of casserole. Bake at 350 degrees for 1 hour.