1 (8 oz.) pkg. Pepperidge Farm cornmeal dressing mix
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
4 large chicken breasts

Stew chicken (do not salt). Pick off bone and put chicken aside (save broth). Melt butter and stir into dressing mix. In a greased dish (13 x 9), put a layer of dressing crumbs, a layer of chicken (that has been broken into bite size pieces), a layer of mushroom soup (diluted with 1 can of broth), again a layer of crumbs, chicken and a can of chicken soup (diluted with a can of broth). Top with crumbs and bake at 350°F until brown (45 minutes to 1 hour). Use no salt.