4 whole chicken breasts, skinned and boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing
Prepare stuffing according to package directions and let cool.
Cook chicken, cut breasts in half and lay in 9″ x 13″ baking dish.
Mix soup, milk and sour cream.
Pour over chicken.
Sprinkle stuffing over soup mixture.
Bake, uncovered, for 1 hour at 350 degrees.