1/2 c. butter
1/4 c. water
1/2 pkg. (8 oz.) herb seasoned salt
1 can cream of chicken soup
2 c. frozen corn

Melt butter with water and set aside. Mix stuffing with water and butter mixture. Layer soup and corn mixture with stuffing in buttered casserole ending with stuffing on top. Bake for 45 minutes at 350 degrees, covered the first 30 minutes and uncovered the last 15. Can make ahead and store in refrigerator.