4 cooked chicken breasts, save broth
1 sm. pkg. herb dressing cubes
1 onion, chopped fine
1 stick butter, melted
2 cans cream of chicken soup
1 sm. carton sour cream

Cook chicken breasts in water and seasonings, save broth. Combine herb dressing, butter and onion. Put 1/2 of dressing in bottom of casserole (9 x 13). Add cubed chicken. Mix sour cream and two cans chicken soup together. Spread over chicken. Top with remainder of dressing. Sprinkle with paprika and drizzle the chicken broth over casserole. Bake at 350 degrees for 30 minutes. Can be made ahead and frozen.