4 to 6 chicken breasts
1/2 pt. sour cream
1 can cream of chicken soup
1 can cream of celery or cream of mushroom soup
1 stick butter
1 c. chicken broth
1 small bag Pepperidge Farm dressing mix

Boil chicken in unsalted water; debone. Line bottom of greased casserole dish with chicken. Mix sour cream and soups together and spread over chicken. Melt butter in 1 cup of hot broth and mix with stuffing mix. Spread over soup mixture and bake at 350°F until hot and soup mixture is bubbly.