2 (15 oz. ea.) cans cut string beans, drained (or 1 lb. frozen)
3 whole chicken breasts
1 (10 oz.) can Campbell's cream of celery soup
1 (10 oz.) can Campbell's cream of chicken soup
1 envelope Lipton's dry onion soup mix
1/3 teaspoon garlic powder
salt and pepper, to taste
1 pint dairy sour cream (2 cups)
1 tablespoon chopped fresh parsley
1 small package Pepperidge Farm herb-cubed stuffing
3/4 cup chicken broth (or water with 1 bouillon cube)
4 tbsp. (1/2 stick) butter, melted

Preheat oven 350°F. Spray a 9x13-inch casserole dish with non-stick cooking spray (Pam) or brush with butter.

At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size).

In a bowl, stir together soups (do not add water to reconstitute soups - just use as is). Stir in dairy sour cream, garlic powder and salt and pepper, to taste. Spread mixture over chicken. In the empty bowl (just used - no need to rinse) combine stuffing, broth, chopped parsley and melted butter (heat in microwave until melted). Spread stuffing mixture over chicken to cover.

Cover dish with aluminum foil and bake at 350°F for 60 minutes removing foil during last 15 minutes so that casserole can brown nicely.

Submitted by: Belle