2 or 3 large chicken breasts
squash, cooked and well drained
1 can cream of chicken, or cream of mushroom soup
2 cups sharp Cheddar cheese, plus enough for topping
1/2 to 3/4 block cream cheese
1 cup sour cream
2 cups Pepperidge Farm stuffing mix, plus enough for topping
1 jar mushrooms, optional

Boil chicken, debone it and cut in pieces. Combine all ingredients and cook on low for about 30 minutes. Pour into sprayed casserole dish, top with cheese and stuffing.

Bake about 30 minutes or until bubbly. Do not cover.