8 oz. Pepperidge Farms herb seasoning, stuffing mix, not cubes
5 double chicken breasts
2 cans cream of mushroom soup
1 pt. sour cream
1 can mushroom pieces
1 c. chicken broth

Cook chicken breasts in water and salt, then debone chicken. Chunk up chicken in bottom of large pan. Put soup, sour cream, mushroom pieces and chicken broth together and pour over chicken. Melt 1 stick of butter and mix it with the 8 oz. of stuffing. Sprinkle stuffing on top of casserole. Bake at 350 degrees until hot and bubbling.