4 chicken breasts
1 can cream mushroom soup
1 can cream chicken soup
1/2 c. melted butter
1 (8 oz.) pkg. herb or regular stuffing mix

Cook chicken breast in water with salt added until done. Cool and debone. Place in 3 quart casserole dish that has been greased. Mix 1 cup broth with soup. Pour over chicken. Mix 1/2 cup butter with 1 cup broth. Stir in dressing mix. Spread over chicken. Bake 400 degrees for 30 minutes. Feeds 6 to 8 people.

Save broth.