6 boneless breast halves (cooked and cut up)
1 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1 stick butter
1 pkg. Pepperidge Farm Herb Stuffing Mix

Place chicken chunks in 9x13 casserole. Mix soups and milk; pour over chicken. Melt butter; mix with chicken broth and stuffing mix; spread over chicken and soup mixture. Bake uncovered at 350 degrees for 30 minutes.

For less fat, I delete the stick of butter and use one can of soup (you choose what you like best, cream of chicken or mushroom) and 1/2 can of milk.