1 pkg. cornbread stuffing mix
1 stick butter
1 can cream of mushroom soup (or cream of onion)
1 can cream of celery soup (or cream of chicken)
4 lg. chicken breasts (or equivalent in other parts)

Cook chicken until done. Reserve broth. Bone chicken. Melt butter and add dressing; mix. In a large greased casserole (2 quart) put a layer of dressing (1/3), a layer of chicken meat (1/2) and a layer of soup diluted with can of broth. Again, a layer of dressing (1/3), chicken (1/2) and the remaining soup diluted with a can of broth.

Top with remaining stuffing. Bake uncovered at 350 degrees until bubbly and brown (45-60 minutes). Serves 6.