1 pkg. cornbread dressing
1 stick butter
1 (10 1/2 oz.) can cream of mushroom soup
1 can cream of chicken soup
4 lg. chicken breasts (one whole chicken may be used)

Stew chicken. Do not salt. Pick off bones and put aside. Melt butter and stir into the dressing. In a greased dish (13x9) put a layer of dressing crumbs, a layer of chicken, a layer of mushroom soup diluted with one can of broth.

Again, layer the crumbs, chicken, a can of chicken soup (diluted same way). Top with crumbs and bake at 350 degrees until brown (45 minutes to 1 hour). Do not add salt. Serves 6-8.