2 1/2 to 3 lbs. chicken, cut up
1 tsp. salt
1 med. onion, peeled and sliced
2 stalks celery, sliced
8 oz. fresh mushrooms
1 green pepper, diced
1 med. onion, peeled and diced
2 tbsp. butter
1 c. sour cream
1 can cream of mushroom soup
1 stick butter
1 c. chicken broth
1 (8 oz.) bag herb seasoned stuffing mix

Cook chicken in a covered saucepan with salt, onion, celery, and enough water to barely cover the chicken, until tender, about 40 minutes. Reserve cooking liquid for broth.

Skin and bone chicken (or use boneless), tear or cut into small bite size pieces. Place in a greased 13 x 9 inch baking dish. Add celery and onion from cooking broth. Slice mushrooms and saute with green pepper and onion in 2 tablespoons butter just until cooked. Add to chicken in baking dish.

Combine sour cream and mushroom soup and mix with the chicken mixture in baking pan. Spread evenly over the bottom.

Combine butter, 1 cup of the chicken broth and the stuffing mix. spread over chicken and sprinkle with paprika. Cover with foil. At this point, the dish can be refrigerated for up to a day or frozen for up to 4 weeks. Allow to stand at room temperature, if refrigerated, for 1-2 hours before baking. If frozen, thaw in refrigerator for a day and then bring to room temperature before baking.

Bake, still covered with foil, in preheated 350 degrees for about 1 hour or until bubbly. Makes 8-10 serving.