1 fryer chicken, cut up (or 3 c. cut up Market Day) stewed and meat removed from bone
(Save) 3 c. broth
1 (7 oz.) pkg. herb dressing
3-4 tbsp. butter
1 can cream of chicken soup
1 (8 oz.) carton sour cream (light is fine)

Combine sour cream and soup; set aside. Melt butter and toss with dressing mix. Put half of dressing in 9-inch casserole. Add layer of 1/2 of the chicken and 2 cups of the broth. Cover with 1/2 sour cream mix. Repeat with remaining ingredients (can be refrigerated until ready to bake - add 10-15 minutes). Cover and bake 30 minutes at 350 degrees. Remove cover and bake 15-20 minutes more until bubbly and browned a little.