Chicken and Stuffing
From the Norwegian Cooks at Gotaas-Larsen — 1978
4 chicken breasts or 2 whole chickens – boil and remove meat from bones
1 pint sour cream
1 can cream of mushroom soup (I use either mushroom or cream of chicken soup, preferring chicken)
1 can of mushrooms or fresh ones (Optional)
1 small bag Pepperidge Farm Herb Stuffing Mix
1 stick butter (usually half that)
1 cup chicken broth from first step
Grease a 9×13 inch pan. Mix cooked chicken with sour cream, mushroom soup and optional mushrooms and put in greased pan. Top with mixture of stuffing mix, butter and chicken broth.
Bake at 350 degrees for about 45 minutes.