1 pkg. Pepperidge Farms cornbread stuffing mix
1 chicken, cooked and deboned
1 can cream of chicken soup
1 can cream of celery or mushroom soup
1 stick butter
2 c. chicken broth

Grease a 13 x 9 pan. Melt the butter and pour it over the stuffing mix. Mix well and sprinkle some in the bottom of the pan, about 1/3 of the mixture. Distribute half of the chicken evenly over the stuffing mixture in the pan. Mix one of the soups with one cup of the broth and pour over the chicken. Start the layers again, using 1/3 of the stuffing mix, remainder of the chicken and the other soup with the other cup of broth. Sprinkle rest of stuffing on top. Bake for 1 hour in 350 degree oven.