Fall, to me, seems to be the perfect time for casseroles. And fall is just around the corner. Here’s a good one.

Chicken Casserole
3-4 pound hen or fryer
1 can mushroom soup
8 oz. sour cream
1 pkg. Pepperidge Farm cornbread stuffing
chicken broth

Boil chicken with salt and pepper.
When done, skin, debone and cut into bite-sized pieces. Place chicken in buttered 9×14 casserole. Mix soup, sour cream and 1/4 cup chicken broth. Pour over chicken.
Mix stuffing and 1/2 cup broth. Spread over chicken and soup mixture. Heat in a 350 degree oven until brown and bubbly.