4 split chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can full of milk
1 pkg. Pepperidge Farm stuffing mix

Boil chicken breasts in a pot of water for 45 minutes. Remove skins, save broth. Let chicken cool then break into pieces and lay in the bottom of a casserole dish greased with butter. Mix together cream of mushroom soup, cream of chicken soup and milk and pour mixture over chicken.

Take 1 cup of chicken broth and mix with 3/4 of the bag of Pepperidge Farm stuffing mix. Lay stuffing mixture over chicken mixture. Cover casserole dish with aluminum foil and bake at 350 degrees for 50 to 55 minutes. Uncover and cook for additional 5 minutes.

(TIME SAVING HINT: Heat mixture of cream of mushroom soup, cream of chicken soup and milk in a pot on the stove before pouring over the chicken. Then cook for 30 to 35 minutes at 350 degrees.)