4 lg. chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) pkg. herb seasonal stuffing mix
1/2 c. butter, melted

Cook chicken in boiling water until done. Remove chicken from broth, strain broth reserving 2 2/3 cups. Bone chicken and cut into small pieces. Set aside.

Melt butter, add stuffing mix reserving 1/4 cup for garnish. Combine chicken soup with half of broth. Mix well. Set aside.