4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can evaporated milk
1 can sliced carrots, drained
1 can sweet peas, drained
1 lg. bag stuffing mix
Cranberry sauce

Boil chicken and cut in chunks. Combine with both cans of soup, milk, carrots, and peas. Place in large casserole. Prepare stuffing following package directions. Spread over mixture in the casserole dish. Cook at 400 degrees for 45 minutes until bubbly. This casserole may be assembled in advance without cooking and refrigerated until it's time to bake and serve.