1/4 stick butter
2 chicken breasts, boiled & chopped
2 c. chicken broth
1 can cream of chicken soup
1 pkg. Peppridge Farm cornbread dressing
1 c. sour cream

Melt butter, stir in 1/2 package dressing. Put remaining crumbs in 9 x 13 inch dish. Mix chicken, broth, sour cream and soup. Pour in casserole over crumbs. Top with remaining buttered dressing. Bake in 350 degree oven until bubbly.