8 chicken breast halves, skinned
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of chicken soup
1 c. butter, melted (2 sticks)
2 (8 oz.) pkgs. herbed seasoned stuffing mix (such as Stove Top or Pepperidge Farm)
3 c. chicken broth

Stew chicken breasts. Cool. Reserve 3 cups of broth. Remove chicken from bone and tear into bite size pieces. Place in shallow 3 quart baking dish.

Combine soups and 1 cup of the broth; pour over chicken. Mix butter and remaining 2 cups of broth; stir in stuffing. Spoon over chicken. Bake in 400 degree oven for 30 minutes. Makes 6 to 8 servings.