6 chicken breast halves
2 cans Creamy Chicken Mushroom Soup
Almost 2 cans chicken broth
1 stick butter
1 small pkg. Pepperidge Farm Cornbread Stuffing Mix

Boil chicken until tender, remove meat from bones. Cut chicken into bite size pieces. Place chicken in greased 13 x 9 x 2 inch casserole dish. Add soup and broth, stir together until mixed. Melt 1 stick butter and add stuffing, mix stirring to coat. Pour over casserole and spread evenly.

Bake at 375°F approx. 15 - 20 minutes or until top is browned and casserole is heated thoroughly.