1 whole chicken OR 4 to 6 breasts
2 cans cream of chicken soup
1 container (8 oz.) sour cream
1 pkg. cornbread stuffing (Pepperidge Farm) OR 1 stack of Ritz crackers

Boil chicken until tender; pick meat off bone. To meat, add soup and sour cream. Put in casserole dish. Mix crackers or stuffing with 1 stick of melted butter. Spread on top. Bake at 350 degrees for 30 minutes. If using stuffing mix, use 1 cup of chicken broth.