4 chicken breasts
2 cans cream of chicken soup
1 lg. bag dressing (Pepperidge Farm or your choice)

Boil chicken, debone and cut in small chunks. Put in bottom of (2) 6x10 pans or glass tempered ones. Mix soup and substitute chicken broth for the 2 cans of water. Heat and stir until the soup is well blended. Pour 2/3 of soup over the chicken.