4 chicken breasts, stewed
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing
1 c. chicken broth
1 stick butter, melted
1/2 c. milk

After chicken has been stewed, remove the bones and skin. Cut the chicken into bite-size pieces and put in bottom of 2 quart casserole dish. Pour the can of soup over the chicken.

In separate bowl, mix together the stuffing, broth and melted butter. Then spread this mixture over the chicken and soup. Pour milk evenly over the stuffing mix. Cover and bake for 45 minutes at 325 degrees. Remove cover and bake for 15 more minutes. Serves 4. This casserole can be prepared and frozen to have for unexpected company.