4 chicken breasts
1 (16 oz.) pkg. Pepperidge Farm stuffing mix
1 can cream of chicken soup
1/4 c. onions, chopped
1 stick butter
1 (8 oz.) sour cream
1 1/2 c. chicken broth

Cook chicken breasts until tender and take chicken off bones. Mix Pepperidge stuffing with 1 stick of melted butter and half the broth. Pat 1/2 of this mixture in bottom of 9 x 12 baking dish and save remaining for topping.

Combine the soup, sour cream and onions (cooked in 1 cup of water until tender). Fold in chicken removed from bone, then place in baking dish on top of stuffing mixture, then sprinkle remaining stuffing mixture on top.

Bake 20 minutes in oven at 425°F.