1 pkg. Pepperidge Farm cornbread dressing
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
4 lg. chicken breasts or 1 whole fryer

Stew chicken. DO NOT SALT. Pick off bones and put aside. Save broth. Melt butter and stir in dressing.

In greased 9x13 inch dish, put layer of dressing, layer of chicken, layer of mushroom soup, diluted with 3/4 can broth. Again, layer of crumbs, chicken, and can of chicken soup diluted with 3/4 can broth. Top with crumbs and bake at 350 degrees until brown, 45 minutes to 1 hour. NO SALT.