1 pkg. Pepperidge Farm cornbread stuffing
1 can cream of chicken soup
1 chicken, boned (I use 4 breasts)
1 stick butter
1 c. chicken broth
1 c. sour cream

Put 1/2 package of stuffing in bottom of casserole. Make chicken the next layer. Mix soup and sour cream; spread over chicken. Sprinkle the rest of the package of stuffing over casserole. Bake at 350 degrees for 30 minutes.