3-4 Chicken breasts
1 bag frozen veggies (your choice)
1 can mushroom soup
1/3 cup sour cream
1 box instant stuffing
In a separate dish mix stuffing and 1 2/3 cup water, set aside
Layer from top to bottom in a casserole dish, chicken cut up for faster cook time, mix soup and sour cream together and spread on top of chicken, layer veggies and top with stuffing mix.
Bake at 375 for an hour or until chicken reaches an internal temperature of 170 degrees.