Chicken, cooked and boned
1/2 can mushroom soup
1 can cream of chicken soup
1/2 c. milk
1 pkg. Stove Top Stuffing -chicken flavor (use broth instead of water)

4 legs and 4 thighs equals approximately 3 1/2 cups (use 6 legs and 6 thighs to double recipe).

Place chicken in buttered casserole dish. Mix together the mushroom and chicken soups with the milk. Pour over top of chicken. Prepare stuffing according to package directions, then spread on top of casserole dish. Bake 20 minutes or until bubbly at 350 degrees.