2 lg. frying chickens
1 pt. sour cream
1 pkg. stuffing mix
2 cans cream of mushroom soup
2 lg. cans sliced mushrooms (keep liquid from 1 can)
1 cube butter

Simmer chicken in herbs of choice (bay leaf, thyme, sage, etc.) until tender. Cool, bone and tear into bite-sized pieces.

Mix soup, sour cream, mushrooms and liquid. Add to chicken. Melt butter, add stuffing, mix until coated and slightly browned. Put half of crumbs on bottom of a large baking dish, pour chicken mixture in, top with remaining crumbs. Bake at 350 degrees (325 degrees glass dish) for 1 hour or until bubbly, uncovered.

Can be assembled the day before. Do not bake first. (I also use a non-stick spray in dish.) Best if done the day before. Serves 8-10.