1 whole chicken
6 oz. bag egg noodles
2 cans cream of chicken soup
Dash of salt and pepper
Poultry seasoning
1 1/2 cans chicken broth
1 c. herb seasoned stuffing

Cook chicken until done reserving 1 1/2 cans chicken broth, debone and set aside. Cook noodles until almost done. In a large baking bowl, spread a layer of chicken and noodles, repeat, dot with butter. Sprinkle with pepper and salt and poultry seasoning. Mix soup and reserved broth, and pour over chicken mixture. Sprinkle herb seasoned stuffing over top, bake at 375 degrees for about 40 minutes.