3 c. boiled, diced chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. (1/2 pt.) sour cream
1 stick butter
2 c. chicken broth
1 pkg. (Pepperidge Farm) or your choice cornbread dressing

Spread diced chicken in a 9x13 inch baking dish. Mix together the undiluted chicken and mushroom soup and sour cream. Spread evenly over diced chicken. Melt butter in the chicken broth. Sprinkle cornbread dressing over soup mixture. Pour broth and butter mixture over dressing. Bake at 350 degrees for 30-45 minutes until lightly browned.