Chicken & Stuffing Casserole

Yesterday, at Cole's get-together (more on that later), I had a lovely conversation with Emily's mother-in-law, Carol. She told me that, apparently, I make the best stuffing in the world, according to Cody. Here's the thing: Cody doesn't like stuffing, but, for whatever reason, LOVES this recipe. I got this recipe from Gina, who got it from a friend at the hospital. It is extremely easy, which is one of the reasons I am so in love with this recipe. More than that, though, it is delicious! Enjoy!
Ingredients:
1 box Chicken Stove Top Stuffing
Shredded cheese (lots)
2 cans of cream soup *See end notes*
1/2 C. sour cream
2-3 chicken breasts, cooked & cut up

Directions:
Prepare stuffing according to box directions & set aside. Microwave soup & sour cream in a microwavable bowl for a couple of minutes. Put the stuffing in a greased casserole dish, reserving 1/2 C. for the top. Layer chicken on top of stuffing, pour soup mixture on chicken, sprinkle cheese on soup; sprinkle reserved stuffing on top. Bake at 350 degrees for 20-30 minutes or until warm & bubbly.

Recipe Notes:

-As for the cream soup, it doesn't matter which type, although Cream of Chicken obviously would make sense. However, I have found that two cans can be a bit much, and it works just as well with one can. I'm sure that it would be just fine to use low-fat, etc. versions of soup/sour cream.

-Any kind of shredded cheese works well. I usually just use whatever I have on hand, although I would think that Cheddar or Colby Jack might have a more complementary flavor with the dish.