Chicken (6 thighs or other chicken parts)
1 can cream of chicken soup
1 c. milk
1 (8 oz.) bag Pepperidge Farm stuffing
1 stick butter, melted
1 c. chicken broth
1 egg

Boil chicken until tender. Save a cup of broth. Remove meat from bones and place on bottom of 13 x 9 inch pan. Mix milk and soup; pour over chicken. Combine broth, butter, stuffing and egg; put on top. Bake at 350 degrees for 30 minutes.