2 cans of cream of chicken soup 8 oz. of sour cream
3/4 of pkg. of Pepperidge Farm Stuffing 1 stick of butter
Cook chicken breast in water until done. Reserve 1 cup of the broth. Cook the rice until the water is gone. Butter a 9 x 13 inch casserole dish. Put rice as the bottom layer. Cut up the chicken and place on top of the rice. Mix the soup and sour cream in a saucepan and heat to melt, but do not boil. Place on top of the chicken. Place the reserved broth and butter in a pan and melt the butter. Stir in the Pepperidge Farm Stuffing. Put this on top of the casserole. Bake at 350 degrees for 30 minutes.
