2 lb. chicken, cooked and diced
1 can cream of chicken soup
2 tbsp. sour cream
1 bag egg or dumpling noodles
8 oz. Pepperidge Farm stuffing
salt and pepper to taste
1 can cream of mushroom soup
2 1/2 c. broth
1/2 c. butter, melted

Strain broth that chicken was cooked in and place back in pot. Cook noodles in broth until done. Take 2 1/2 cups of broth out and add soups and sour cream. Drain noodles, then add soup mixture and chicken. Combine butter and stuffing, then sprinkle over chicken.

Bake at 350°F for 30 to 40 minutes or until golden brown.