1 pkg. Pepperidge Farm corn bread stuffing
3 tbsp. low-fat butter
1 can cream of mushroom soup
1 can cream of chicken soup
4 lg. chicken breasts
Vegetables of choice, carrots, red bell pepper, peas, celery & 1 can water chestnuts

Stew chicken, cut in bite-size pieces. Melt butter, stir in dressings. Mix soups with 2 cans of broth. Put layer of dressing, then vegetables, then chicken. Pour soup mixture over this. Top with bread crumbs. Bake at 350 degrees for 45 to 60 minutes.