8 chicken breast halves, skinned & boned
1/2 c. water
1/4 tsp. salt
1/4 - 1/2 tsp. pepper
2 tbsp. minced onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 1/3 c. milk
1 c. herb seasoned stuffing mix
1 c. cornbread stuffing mix
1/2 c. butter, melted

Place chicken in a 13"x9"x2" baking dish. Add water; sprinkle with salt, pepper and onion. Cover and bake at 350 degrees for 30 minutes or until tender.

Remove chicken from baking dish, reserving 1 cup broth. Cut chicken into bite sized pieces and place in a lightly greased 13"x9"x2" baking dish.

Combine soups and milk in a medium saucepan. Cook until thoroughly heated; pour over chicken.

Combine stuffing mixes; sprinkle over soup mixture.

Combine butter and reserved chicken broth; pour over stuffing mixture. Bake, uncovered at 350 degrees for 30 minutes or until thoroughly heated. Yield: 8 servings.