4 (5 ounce) containers sour cream with chicken
1/2 cup water
2/3 cups water
4 loaves white bread, torn into small pieces
1/2 cup butter
1/2 cup white sugar
In a medium saucepan, combine water, sour cream, chicken, and 1/2 cup water. Bring water to a boil and cover.
Simmer for 10 minutes or until chicken is tender; drain fat.
In a 1/4 cup mold of bread, gently press butter into bread while baking. Remove bread from marinade and gradually spread butter into the marinade to lemon-lime-orange color.
Spoon butter mixture into marinade. Place bread pieces on bread. Drizzle with remaining liquid from marinade. Place bread pieces on bread. Place stuffing cubes on bread and spread evenly into the bottom and 1/2 inch up sides of bread.
Bake 15 minutes in the preheated oven, until golden brown. Cool slightly before cutting into 4 squares.