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Submitted by: Gwen Linton
Originally shared on the web 05/14/2012

6 chicken breasts
chopped celery and onion, optional
salt and pepper to taste
16 oz. container sour cream
10-3/4 oz. can cream of mushroom soup
8-oz. pkg. herb-seasoned stuffing mix
1/4 lb. butter, melted
1 c. chicken broth

Stew chicken breasts in water, adding celery, onion, salt and pepper if desired, until meat falls off bones. Cube meat and mix with sour cream and soup. Put mixture in a 2-qt. casserole dish. Mix together stuffing mix, butter and broth; put on top of chicken. Bake at 350 degrees for 45 minutes. Serve with cranberry sauce and a salad for lunch; add a vegetable for dinner. Makes 6 servings.