4 boneless, skinless chicken breasts (cut into large pieces) 1 box cornbread stuffing mix 1/2 cup butter, melted 1/2 cup water 1 can cream of chicken soup 1 cup sour cream (or plain yogurt) 1 cup chicken broth
Preheat oven to 350F.
Combine stuffing mix, melted butter and water in a bowl. Mix completely.
Place 3/4's of the stuffing on the bottom of a prepared casserole dish (I used a 9x9 baking pan).
Arrange chicken pieces on top.
In another bowl, combine concentrated soup, chicken broth and sour cream (or yogurt) and blend well. pour over chicken.