6 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. milk
1 stick butter
1 pkg. Pepperidge Farm cornbread stuffing mix

Boil chicken and remove from bone. Grease a 9x13 pan and place chicken slices on bottom. Combine soups and milk and pour over chicken.

Melt butter in skillet and stir in stuffing until all is coated and moist. Spoon over top of chicken and cover completely. Use all of stuffing mix. Bake in 325 degree oven until bubbly, approximately 40 minutes.