3 whole chicken breasts
1 pt. sour cream
1 can cream of mushroom soup
1 cube butter, melted
1 c. chicken broth
1 (8 oz.) pkg. Pepperidge Farm Herb Stuffing mix

Stew chicken breasts, reserve 1 cup chicken broth. When cool cube chicken breasts. Mix with sour cream and soup. Spread on bottom of 2-quart casserole. Mix together stuffing mix, melted butter and broth. Spread on top of chicken mixture. Bake at 350 degrees for 45 minutes. Serves 6-8.