4 whole chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. melted butter
1 (8 oz.) pkg. herb seasoned stuffing
1 sm. chopped onion (optional)

Boil and debone chicken; tearing into bite-size pieces. Reserve 2 cups broth. Combine soups (and onion if desired) with 1 cup of broth. Put chicken in bottom of baking dish and pour soup and broth mixture over it. Combine butter and broth with stuffing; mix well. Spoon over chicken, spreading evenly. Bake 30 minutes at 400 degrees.