4 boneless chicken breasts, cooked
1 c. cream of chicken soup
1/2 pt. sour cream
2 c. Pepperidge Farm herb stuffing
1/2 stick butter
3/4 c. chicken broth
pepper and garlic powder to taste

Cut chicken in bite-size pieces and put in bottom of casserole dish. Sprinkle with pepper and garlic powder. Mix sour cream and soup. Pour over casserole. Melt butter with broth; add stuffing. Pour over chicken mixture.

Bake at 350°F, covered, for 45 to 60 minutes.