Chicken Casserole

4 chicken breasts                                            
½ stick butter
1 cup sour cream                                            
1-1/2 cups chicken stock
1 can cream of chicken soup                            
Pepperidge Farm herb dressing mix
1 can cream of onion soup
 
Cook chicken and reserve broth.  Melt butter in broth.  Cut chicken in cubes and sprinkle in bottom of 9x13 dish.  Mix soups and sour cream and pour over chicken.  Put dressing on top and press down.  Pour hot liquid over.  Bake uncovered at 350º for 45-60 minutes.