3 to 4 chicken breasts
6-oz. pkg. herb-flavored stuffing mix
1/2 c. margarine, melted
10-3/4 oz. can cream of chicken soup
16-oz. container sour cream
1/4 c. dill pickle, chopped
1 white onion, chopped
In a large stockpot over medium heat, cover chicken with water. Cook until chicken juices run clear, 20 to 25 minutes. Drain chicken, reserving 1-3/4 cups broth. Let chicken cool. Cut into bite-size pieces, discarding skin and bones; set aside. Toss stuffing mix with melted margarine until moistened. Spread half of stuffing mixture in a lightly greased 11"x8" baking pan; place chicken on top. Blend reserved broth, soup and sour cream until smooth; fold in pickle and onion. Pour over chicken; cover with remaining stuffing mix. Bake, uncovered, at 350 degrees for 20 to 30 minutes, until bubbly. Let stand 10 minutes before serving. Serves 6.
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