1 chicken (or 3 whole large breasts), water to cover; ½ tsp salt. Boil until done. Save broth: de-bone chicken and cut in large chunks. Mix meat with 1 lb sour cream; ½ cup chopped onion; 1 can mushroom soup and 1 (4 oz) can mushrooms. Spread in an 8×11 baking dish. Top: 1 stick oleo; 1½ cup chicken broth (heat until oleo melts). Mix in (8 oz) package Stove Top Chicken or Herbal Stuffing Mix. Add 1 tsp sage. Spread on top of the chicken mixture. Bake 350° for 45 minutes. Make ahead and freeze or let sit overnight and bake.
