4 lg. chicken breasts or 1 (2 1/2 to 3 lb.) broiler fryer, cut up
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) pkg. cornbread stuffing mix
1/2 c. butter, melted
1 med. onion, chopped and cooked a few minutes in butter

Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, reserving 2 2/3 cups. Bone chicken and cut meat into small pieces; set aside. Combine chicken soup with half the broth; mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside. Combine stuffing mix, butter, and onions. Reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture in a lightly greased 13 x 9 x 2 inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers. Sprinkle with reserved stuffing mixture. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30 to 45 minutes. Yield: 8-10 servings.