1 chicken (whole fryer) cook until done, debone, cut into bite size pieces.Save broth
1 can cream of mushroom soup
1 pt. sour cream
1 (8 oz.) pkg. Pepperidge Farm stuffing
1 stick butter
1 egg

Mix together soup and sour cream. Combine stuffing, butter, egg and 4 to 5 cups of the broth. Stir. Place chicken in large casserole dish. Cover entire bottom of dish. Pour soup evenly over chicken. Carefully spread stuffing mixture on top. Level out and fill in holes. Cover with foil. Bake at 350 degrees for 15 minutes. Remove foil and continue baking for 15 minutes more. Goes well with red wine. Serves 6 to 8.