2 lg. chicken breasts
1 (8 oz.) sour cream
1 can cream of mushroom soup
Pepperidge Farm stuffing (herb or cornbread)

Boil chicken until thoroughly cooked (about 1 hour). Save about 1 cup of the chicken broth (to be used later). Skin and debone chicken. Tear chicken into bite-size pieces. Put chicken in the bottom of an 8 x 8 inch or 9 x 9 inch glass casserole dish. Spread sour cream over chicken. Next spread cream of mushroom soup over sour cream. Sprinkle stuffing over top and wet with the cup of chicken broth that you saved. (Do not over wet stuffing.) Bake at 350 degrees until you see that it is starting to bubble (about 30-40 minutes). Yield: Serves 4-6.