5-6 chicken breasts, cooked and cut up in pieces with skin removed
2 cans cream of mushroom soup
1 c. milk
8 oz. pkg. Pepperidge Farm Herb Dressing
1/2 stick butter
1 c. boiling water

Place chicken in a lightly buttered 9 x 13 inch pan or casserole dish. Combine 2 cans cream of mushroom soup and 1 cup milk. Pour over chicken. Sprinkle dry stuffing over chicken and soup combination. Melt butter and drizzle over top. Next pour boiling water over all. Bake uncovered at 350 degrees for 1 hour.

This recipe was given to me by my Mother Eleanor J. Daub.