1 pkg. cornbread stuffing
1 can cream of mushroom soup
1 can cream of chicken soup
4 large chicken breasts
1 stick butter

Boil chicken (do not salt). Pick meat off bone and set aside. Save broth. Melt butter and stir into cornbread stuffing. In a separate bowl, mix mushroom soup, chicken soup and a can of saved broth. In a greased 9 x 13-inch dish, put a layer of stuffing crumbs, then a layer of chicken and then a layer of the soup mixture. Repeat layers. Top with crumbs and bake at 350°F until brown (45 minutes to 1 hour). Do not salt.