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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.