4 lg. chicken breasts or 1 (2 to 3 lb.) broiler
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) pkg. cornbread or herb seasoned stuffing mix
1/2 c. butter, melted

Cook chicken in water until tender. Debone chicken and cut into small pieces. Reserve 2 2/3 cups of chicken broth. Combine stuffing mix with butter (reserve 1/4 cup of stuffing). Combine soups with broth. Mix well. Layer stuffing mixture, chicken and soup mixture alternately in a greased 13 x 9 x 2 inch casserole. Top with reserved 1/4 cup of stuffing mix. May be refrigerated overnight. Bake in 350 degree oven for 30 to 45 minutes, uncovered.