1-1/2 lb. chicken, cooked and cubed
8 oz. sour cream
1 can cream of chicken soup
1 box Stove Top stuffing, chicken flavor
8 oz. Monterrey Jack cheese, shredded
Make stuffing according to directions on the box. Place half the stuffing in greased 9x13 pan. Layer chicken on top. Sprinkle half the cheese on the chicken. Mix soup and sour cream. Pour over the cheese layer. Top with remaining stuffing, breaking up larger clumps to cover as much as possible. Sprinkle with remaining chicken. Cover and freeze.
Day of Serving:
Thaw casserole completely. Bake at 375 for 45-60 min, or until golden and bubbly.