4-6 pieces of chicken, boiled and deboned
(I've used breasts, thighs, and drumsticks -- doesn't really matter)
1 c. sour cream
1/2 can cream of chicken soup
1 can cream of celery soup
1 pkg Pepperidge Farm stuffing
1/2 stick butter (melted)

Place de-boned chicken in 8x8 pan. Combine cream soups, sour cream and pour over chicken. Mix melted butter and stuffing. Sprinkle on top of casserole. Bake for 30 minutes on 350.

You can make this casserole in a 9x13 pan, just cook 6-8 pieces of chicken, add 1/2 cup more of sour cream, and the other half of the cream of chicken soup. Also, buy two bags of stuffing and melt a stick of butter instead of half. Still bake for half an hour.

(1)