6 chicken breast halves, cooked
2 cans cream of mushroom soup
1/2 pt. sour cream
1/4 c. milk

TOPPING:

1 pkg. Pepperidge Farm bread dressing mix
1 c. water
1/4 lb. butter
1/2 tsp. poultry seasoning
Salt to taste

Bone chicken and place in bottom of casserole dish. Make a sauce by mixing together the soup, sour cream and milk, pour over the chicken. For topping, heat butter and water together until butter melts, stir into dressing mix, add seasonings and mix well. Place over sauce. Cover dish and bake at 350 degrees for 45 minutes. Serves 6.