8 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk
1 egg
2 tbsp. water
1 pkg. Pepperidge Farm cornbread stuffing mix
1 stick butter

Boil chicken until done. Remove bone and skin. Tear into bite size pieces. Layer in 9 x 13 inch baking dish. Mix soup and milk until smooth. Pour over chicken. Whip egg and water with wire whip. Put stuffing mix in a bowl, then add egg and water mixture. Toss until coated well. Layer on top of soup and chicken. Melt butter. Drizzle over stuffing layer. Bake at 350 degrees for 30 minutes.