6 chicken breasts
1 pkg. Pepperidge Farm dressing mix
1/4 lb. butter
2 cans cream of chicken soup
1 sm. can evaporated milk
1 c. water

Cook chicken in water, salt and pepper, until tender. Bone and skin and place in a 9x13 inch pan that has been buttered. Mix soup and milk and pour over chicken. Mix stuffing mix with water and melted butter. Spread over chicken and soup. Bake at 350 degrees for 1 hour.