3 c. cooked, cut up chicken
1 can cream of mushroom soup
1 c. sour cream
1 c. chicken bouillon
1/2 c. melted butter
2 c. herb flavored crumb stuffing (Pepperidge Farm)

Combine soup and sour cream. Add chicken. Spread into a greased 9 x 9 baking dish. Combine bouillon, butter and stuffing mix and layer over chicken. Bake at 350 degrees for 45 minutes. Serves 4. Can be made ahead. Freezes well. Preparation time: 20 to 30 minutes after chicken is cooked.