4 whole chicken breasts, cook and reserve broth
2 c. chicken broth
1/2 c. butter
1 c. diced celery
1 c. diced onion
1/2 c. chicken broth
1/8 tsp. sage
4 1/2 c. Pepperidge Farm stuffing
Salt and pepper
1 1/2 c. fresh mushrooms
1/2 c. minced parsley
1 (10 oz.) peas
2 cans cream of chicken soup
1 c. sour cream
1/3 c. chicken broth

Saute celery and onion. Blend in stock, sage, salt, pepper, and then stuffing. Toss together mushrooms, parsley, and peas. Make sauce from chicken soup, sour cream, and chicken broth. Layer 2/3 of topping in buttered 9 x 13 inch dish. Cover with diced chicken and vegetables. Pour sauce over all. Sprinkle on remaining stuffing. Cover and bake at 350 degrees for 30 minutes.