Stew one or two chickens (I use breasts). Cool and remove from bone. Cut into pieces. Save broth (need 2 cups). Mix:

2 c. cornbread dressing mix (Pepperidge Farm)
2 c. herb dressing mix (Pepperidge Farm)
1 stick melted butter
1 med. onion, finely cut

In a 9 x 13 inch pan prepared casserole as follows: Mix one can mushroom soup with 1 cup broth and pour over dressing and chicken layers. Spread half of dressing mix (save small portion). Spread half of chicken. Mix one can cream of chicken soup with one cup broth and pour over second layer. Sprinkle a portion of dressing mix on top. Bake at 350 degrees for 45 minutes.