1 bag Pepperidge stuffing (2-3 c.)
1 stick butter (melted)
1 boned cooked chicken or 4-5 breasts
1 1/2 c. chicken broth
1 can cream of chicken soup
8 oz. sour cream (may use fat-free)
1/2 c. sauteed onions

Preheat oven 350°F. Mix 3/4 bag of stuffing, melted butter and one cup of broth. Put this in a medium size casserole dish. Mix soup, cooked chicken (tear into bite size pieces), sour cream, rest of the broth and the sautéed onions. Pour over stuffing mixture. Cover with remaining 1/4 stuffing.

Bake 30-40 minutes.