1 cooked whole chicken, cubed
1 (8 oz.) pkg. Pepperidge Farm stuffing
1/2 cup (1 stick) butter, melted
1 can cream of chicken soup
1/2 cup dairy sour cream
2 cups chicken broth

Place 1/2 of the stuffing in the bottom of a 11x7-inch pan. Pour melted butter over. Add cubed chicken. Mix sour cream with soup and spoon over chicken. Top with remaining stuffing. Slowly pour broth over casserole, allowing it to soak through to bottom. Bake, uncovered, in a 350°F oven about 45 minutes.