4 whole chicken breasts or 8 breasts split
2 cans cream of mushroom or cream of chicken soup
1 c. sour cream
1 stick butter
1 sm. pkg. Pepperidge Farm herb seasoned stuffing mix
Salt & pepper

Boil chicken in water until ready to fall off bone. When cool, shred and place in oblong casserole dish. Sprinkle with salt and pepper. Mix together soup and sour cream and pour over chicken spreading evenly. Melt butter and add to stuffing mix until well coated. Spread over soup/sour cream mixture evenly. Bake at 375 degrees for approximately 30 to 40 minutes, covered with foil. Take foil off the last 10 minutes or so to brown stuffing. Serves 4 to 6. Can be made ahead and refrigerated until time to bake.