Chicken Divine

3 whole chicken breasts cut up into cubes (or 6 large boneless split breasts)

1 can cream of mushroom soup

1 cup (8 oz.) sour cream

1 cup chicken broth (reserved from boiling chicken)

1 stick melted butter

1/2 - 3/4 can Stove Top Stuffing

Grease a 9x13 pan and set aside.  Boil chicken until done (don't throw away the chicken stock).  When cool, cut into cubes.  Put cubed chicken into pan and add the mushroom soup and the sour cream.  Blend well and flatten onto the bottom of the pan.  Next, put 1/2 - 3/4 can of Stove Top Stuffing into a bowl and add 1 cup of the chicken broth and 1 stick of MELTED butter.  Mix together until stuffing becomes puffy.  Spoon stuffing over the chicken mixture and pat down as a top layer.  Cover pan with aluminum foil, and bake in a 350 degree oven for 45 minutes.  Serve hot.

Kathy Myers