1 fryer chicken, cut up
2 boxes long grain & wild rice
2 cans cream of mushroom soup
16 oz. sour cream
Salt & pepper to taste
Stuffing mix

Boil chicken; save broth. Debone chicken and cut in chunks. Cook rice according to package except substitute chicken broth for water and butter. In bowl combine chicken, cream of mushroom, sour cream, salt and pepper. Add cooked rice. Spread in 9"x13" pan. Bake 30 to 45 minutes at 350 degrees. Sprinkle stuffing mix on top for last 10 minutes.