4 chicken breasts, pre-cooked
1 (10 1/2 oz.) can Cream of Mushroom or Chicken soup
1 c. broth from chicken
1 pkg. Pepperidge Farm stuffing
1 bag frozen baby carrots

Skin and bone chicken. Cut up and place in bottom of casserole (13 x 9 inch). Then spoon undiluted soup over chicken. Pour on broth. Place carrots on top and cover with stuffing, following directions on package. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and continue baking another 15 minutes until brown.