4 whole chicken breasts, cooked and cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 can stock from cooking the chicken
1/4 c. melted butter
1 sm. bag (8 oz.) Pepperidge Farm herb stuffing

Add melted butter to stuffing. Press 1/2 of stuffing into 13 x 9 pan. Layer chicken over stuffing. Mix together soups and stock; pour over chicken. Top with remaining stuffing. Bake at 350 degrees for 30-40 minutes. Serves 6.

To serve 40, use:

30 chicken breasts, or 6 whole chickens

6 cans of each soup and stock

3 1/2 (16 ounce) bags of stuffing

3/4 cup melted butter

Bake in 2 (11 x 7) pans and 1 (13 x 9) pan.