2 whole boneless chicken breasts
1 (7 oz.) bag of herb stuffing mix
2 cans of cream of chicken soup
1 (8 oz.) sour cream
1 soup can milk

Cook 2 whole boneless chicken breasts. Let chicken cool and then break into small pieces. Place the chicken pieces into a 13 x 9 inch baking dish. Prepare a 7 ounce bag of herb stuffing mix (using directions on the package). Set aside. Mix 2 cans cream of chicken soup, 8 ounces of sour cream and 1 soup can of milk. Pour soup mixture over chicken in baking dish. Spread the prepared stuffing over the top. Cover with foil and bake at 350 degrees for 1 hour. Let stand 5 minutes before serving.