3 lb. chicken, boiled, deboned, cut up

STUFFING:

14-16 oz. bread stuffing croutons
2 tsp. poultry seasoning
1/2 c. (1 stick) butter
1 c. chicken broth or water to moisten croutons
2 cans cream soup (onion, chicken, mushroom) and equal amounts (2 cans) of liquid (water or milk)

Mix stuffing as you like it for turkey or chicken dressing. (Optional additions include onions and celery); set aside. Place diluted soup in 9x13 inch pan; stir until blended. Add chopped chicken. Cover with stuffing mix. Bake in 350 degree oven for 30 to 45 minutes until bubbly. Serves 6 to 8.