4 chicken breasts
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing
1 c. cream of chicken soup
1 stick butter
2 c. chicken broth
1/2 c. sour cream

Boil chicken breasts until tender. When they have cooled, debone the chicken. Place 1/2 package of dressing in bottom of casserole dish. Melt butter; pour over dressing mix. Place chicken in casserole dish. Blend sour cream and soup together; spread over chicken. Put remaining dressing over sour cream mixture. Pour 2 cups broth over casserole.

Bake at 350°F for 45 minutes.