6 chicken breasts (I use 4 sometimes or 1 whole chicken)
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. chicken broth
1 stick butter, melted
1 sm. pkg. (8 oz.) Herb Pepperidge Farm stuffing mix

Boil chicken in water for broth. Cook with 1 onion and stalk of celery. Cut chicken into 3 quart casserole dish.

Make sauce with 1 cup broth, 1 can soup and 1 cup sour cream. Pour over chicken. Mix stuffing with 1/2 cup broth and butter (melted). Scatter over top. Bake at 350 degrees for 30 minutes.