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.

Serves 8.