1 (2 1/2 to 3-pound) chicken, stewed and de-boned
1/2 cup butter, melted
1 (12-ounce) package stuffing mix
1 can sliced mushrooms, drained
1 cup sour cream
1 1/2 cup chicken broth
1 can cream of chicken soup
1. Preheat oven to 350*F (175*C)
2. Combine stuffing mix and butter; mix well. Spread 3/4 of stuffing mixture in bottom of greased 13 x 9 x 2-inch casserole dish. Lay pieces of chicken on top of stuffing. Add mushrooms.
3. In medium bowl, combine sour cream, cream of chicken soup and 1 cup of chicken broth. Spoon over chicken and dressing. Drizzle with remaining 1/2 cup chicken broth over all. Bake for 45 minutes.
Serves 4 to 6.
