Chicken breasts OR whole chicken, cut up
1 bag (16 oz.) Peppridge Farm cornbread stuffing
1 (16 oz.) sour cream
1-2 sticks butter
1 c. chicken broth
2 cans cream of chicken soup

Cook chicken and cool. When cool, cut chicken into small pieces and save 1 cup chicken broth. Melt butter in saucepan. Add bag of Peppridge Farm stuffing to butter and mix well. Grease or spray a baking dish or pan. Pour 3/4 of stuffing mixture into baking dish. Save 1 cup chicken broth after cooking chicken and pour broth over stuffing mixture in baking dish.

Take cut up chicken and spread over stuffing mixture in pan. Mix 2 cans of cream of chicken soup and sour cream together in bowl. After mixing well, pour mixture over chicken. Take remaining 1/3 stuffing mixture and sprinkle over casserole. Bake 15-30 minutes at 350 degrees or until stuffing mix turns light brown. May cut recipe in 1/2 for smaller casserole.