6-8 halves of chicken breasts
1 c. sour cream
2 cans cream of chicken soup
1 sm. can mushrooms (opt.)
1 c. milk
1 sm. pkg. crushed Pepperidge stuffing

Boil chicken and cut in medium pieces. Place in 9"x13" dish. Combine sour cream, soup and milk, pour on top of chicken. Prepare stuffing as directed (water and butter only). Crumble over top of casserole. Bake, uncovered at 350 degrees for 1 hour. Serves 8 to 10.