1 chicken, cooked, deboned and cut in bite size pieces
1 pkg. (1/2 lb.) Pepperidge Farm Cornbread Stuffing
1 stick butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 c. water

Mix melted butter with stuffing. Place 1/2 mixture in 8x12 casserole; cover with chicken. Mix water and soups then pour over chicken. Top with remaining stuffing mixture. Bake 45 minutes at 350 degrees or until bubbly. Freezes well.