4 to 5 chicken breasts
1/2 lb. fresh mushrooms

Boil chicken, when done, cut it in rather large pieces; layer in baking dish and slice raw mushrooms on top. Mix 1 can cream of chicken soup, 1 can mushroom soup and 1 pint sour cream. Pour mixture over chicken and refrigerate overnight, covered. When ready to bake, prepare 1/2 package Pepperidge Farm dressing as outlined on package and put on top of chicken. Bake 1 hour at 325 degrees. Serves 8 to 10.