1 chicken, cooked and boned
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. chicken broth
1 stick butter
1 pkg. Pepperidge Farm herb stuffing mix
1 sm. carton sour cream (8 oz.)

Cut chicken in small pieces and place in bottom of casserole dish. Mix cream of chicken soup, cream of mushroom soup and 1 cup of chicken broth, pour over chicken. Melt butter and 1 cup chicken broth in saucepan, add stuffing mix, stirring until well mixed. Spread on top of soup mixture. Bake at 350 degrees until brown.