2 frying chickens
2 cans mushroom soup
1 pkg. Pepperidge Farm stuffing
1 soup can of milk or chicken stock
1 pt. sour cream

Boil chicken, cool, debone chicken but leave in fairly large pieces. Line a 9 x 13 inch casserole dish with pieces of chicken. Mix soup and milk, fold in sour cream. Pour over chicken. Prepare stuffing for crumbly dressing as directed on package. Spread stuffing over top of casserole. Bake in 325 degree oven for 45 minutes covered, and bake 5 minutes uncovered.