1 pkg. Pepperidge Farm cornbread stuffing mix
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
4 lg. chicken breasts (can use small fryer)

Cook chicken, no salt, and pick meat off bones and put aside. Save broth. Melt butter and stir into dressing. Into dish put a layer of dressing, then a layer of chicken. On top of this put cream of mushroom soup that has been diluted with one soup can of broth.

Again add layer of dressing, layer of chicken and top with cream of chicken soup that has been diluted with one soup can of broth. Top with crumbs and bake at 350 degrees until brown, about 45 minutes to an hour. Use 9 1/2 x 13 1/2 inch baking dish.