4 lg. chicken breasts
1 pkg. Pepperidge Farm cornbread dressing
1 stick Parkay butter
1 can cream of mushroom soup
1 can cream of chicken soup

Stew chicken; do not salt. Debone and set aside. Save broth. Melt butter and stir into dressing. In a greased casserole dish, put a layer of dressing crumbs, a layer of chicken, then a layer of mushroom soup diluted with a can of broth; again a layer of crumbs, chicken and chicken soup diluted with broth. Top with crumbs and bake at 350 degrees until brown, 45 to 60 minutes. Serves 6.