Easy/Good Chicken Casserole (8 servings, 8 points each)

4 or 5 chicken breasts boiled and shredded (save the chicken broth)
2 cans of cream of chicken soup (points based on low fat version)
1 cup of sour cream (points based on reduced fat version)
1 small container of fresh mushrooms sliced
1 (8oz) bag herb dressing
1 stick of margarine

Melt margarine and mix with stuffing.
Coat glass baking dish with nonstick spray.
Place 3/4 of stuffing mixture in the bottom of the pan.
Place shredded chicken on top of stuffing, then add sliced mushrooms.
Mix sour cream, soup and 1 cup of broth together and pour over chicken and mushrooms.
Sprinkle remaining dressing on top of casserole.
Pour 1/2 cup of broth over dressing.
Bake at 350 degrees for 35 minutes.