8 whole chicken breasts
2 pt. sour cream
2 cans sliced mushrooms
2 cans cream of mushroom soup
1 lg. pkg. Pepperidge Farm herb stuffing mix

Cook breasts until tender with bay leaf, peppercorns, carrots, celery, salt, etc. Cool and dice after deboning.

Mix sour cream, mushrooms and liquid, and mushroom soup. Mix this with chicken gently and place in 9x13 inch baking dish. Mix 2 sticks butter with 2 cups chicken broth. Heat until melted. Mix with herb stuffing mix. Spread on top of casserole. Bake at 350 degrees for 1 hour. Serves 10.