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["*Preheat oven to 425 degrees.", "* After grilling or searing your chicken breasts in a pan, cut chicken into 1-2 inch strips and place in an ungreased 8"" x 9"" casserole dish.", "Set aside.", "* In a medium mixing bowl and wooden spoon, combine the cream of mushroom soup and sour cream, blending them together to create a uniformed consistency and appearance.", "Then add the frozen peas and pour the mixture over the chicken and smooth out with a wooden spoon or spatula so the layer is completely even.", "* Next, layer the sliced mushrooms over the cream mixture so you barely see any white from second layer.", "Set aside.", "* In a large mixing bowl empty the entire package of stop top.", "Add the 4 tablespoons of butter.", "Microwave 1 cup of water to boil and pour into the stuffing and butter.", "Mix with a spoon till the butter has melted and the stuffing has taken on a moist yet crumbly appearance.", "* Spoon stuffing over the mushroom layer and dot the top every 2 inches or so with butter.", "Cover with aluminum, place the casserole dish on a cookie sheet and bake for 25-30 minutes.", "* Remove aluminum foil and continue to bake uncovered for 10-15 minutes.", "Allow to cool for about 5-10 minutes and serve."]
