1 lg. chicken (3 to 3 1/2 lbs.)
1 sm. pkg. Pepperidge Farm corn bread stuffing
1 stick butter
1 can mushroom soup
1 can cream of chicken soup

Boil chicken in unsalted water. Reserve broth for above cans of soup, 1 can of broth for each can of soup. Chop chicken in bite size pieces. Mix stuffing with stick of melted butter.

In large casserole dish, layer crumbs, chicken and one can diluted soup. Then another layer crumbs, chicken, and other can of soup. Sprinkle top with few reserved crumbs. Place in 350 degree oven for 40 to 45 minutes. Can substitute herb stuffing and celery soup for mushroom soup.