1 unsalted chicken, boiled, meat removed, save broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. butter
1 (8 oz.) pkg. Pepperidge Farm herb dressing
1 3/4 c. reserved broth

Melt butter and mix with dressing mix. Put half of mixture on bottom of 9x13 inch baking dish. Spread cream of mushroom soup over dressing and arrange chicken on top. Put a fourth of the dressing mix on top of the chicken and spread cream of chicken soup over dressing. Put remainder of dressing mix over the top of soup. Pour chicken broth over all. Bake at 350 degrees for 30 minutes or until bubbly. Makes 6-8 servings.