Cook the chicken and save the juices. Remove the meat from the bones and place the chicken in the bottom of a 9 x 13 pan. Add salt and pepper. Mix together soup, milk and sour cream, and spread over chicken. Prepare stuffing as directed on the package using the reserved juices for the liquid. Spread the stuffing on top of the soup mixture. Cover and bake for 15 minutes. Uncover and bake for 45 minutes.