3 whole chicken breasts or 6 halves
2 cans cream of chicken soup
1 lg. can evaporated milk, skimmed
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
2 sticks butter

Boil chicken. When cool take skin off and break chicken off into little or big pieces. Place in a greased casserole dish. Mix soup and milk together; pour over chicken. Melt butter; mix stuffing in the melted butter. Spread this all over the chicken (use all of the stuffing). Bake in a 350 degree oven for 30 minutes.