4 chicken breasts
3/4 c. quick cooking rice
1 can cream of chicken soup
1 c. chicken broth
1 sm. bag herbed stuffing mix
1 stick butter
Broth from chicken

Stew chicken until tender. Cover bottom of long baking dish with rice and pour 1 cup of broth from chicken over rice. Dice chicken over rice and spread soup mixture over this. Heat butter with 1/4 cup broth and mix into stuffing mix. Spread evenly over rice and chicken. Bake 30-40 minutes at 350 degrees or until brown. Serves 4.