6 chicken breasts

Roll in oil and bake at 350 degrees for 1 hour.

2 cans cream of chicken soup
1 can milk
1 stick butter
1 pkg. Pepperidge Farm stuffing mix (cornbread is best)

Cut up cooked chicken into 9x13 casserole. Combine soup and milk to pour over meat; mix well. Melt butter and add to stuffing mix with enough water to make crumbly topping consistency. Sprinkle over meat mixture. Bake at 300 degrees for 1 hour, uncovered. Freezes well. (Can be halved for a family of 4.)