4 chicken breasts
1 can cream of chicken soup
1 can mushroom soup
1 can evaporated milk
1 can sliced carrots, drain
1 can peas, drain
1 bag stuffing mix

(Fresh carrots and peas may be used). Boil chicken and cut in chunks. Combine into both cans of soup, evaporated milk, carrots and peas. Place in large casserole dish. Prepare stuffing following package directions. Spread over mixture in the casserole dish. Cook at 400 degrees for 45 minutes until bubbly.

This casserole may be assembled in advance without cooking and refrigerated until it's time to bake and serve.