1 lb. chicken, cooked, cut up & deboned
1 can cream of mushroom soup
1 stick of butter
1 1/2 c. Pepperidge Farm stuffing mix
1 c. sour cream

Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Layer the bottom of dish with chicken. Mix cream of mushroom soup and sour cream together and pour on chicken. Melt butter in pot, stir the stuffing into the butter and pour over the sour cream mixture. Bake at 350 degrees for 20 minutes or until bubbling.