1 chicken, cooked and boned
2 1/2 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. each of green pepper, onions and celery
1 bag Pepperidge Farm Cornbread Stuffing
1 c. grated Cheddar cheese
1 stick butter

Saute pepper, onion and celery in butter. Mix with cornbread dressing. Mix both cans of soup, chicken broth and chicken. Stir in cheese. Put 1/2 of dressing mix in large casserole pan or 9 x 13 inch cake pan.

Pour chicken mixture on top, then cover with remaining dressing mix. Bake in 350 degree oven for about 45 minutes.