3 lb. chicken, cut up in pieces
1 can cream of chicken soup
1 can cream mushroom soup
2 2/3 c. chicken broth, divided
1 (8 oz.) pkg. herb stuffing mix
1/2 c. butter, melted

Boil chicken until tender. Skin, debone and cut in small pieces. Combine 1 1/3 cups broth with cream of chicken soup. Combine 1 1/3 cup broth with cream of mushroom soup. Combine stuffing mix and butter (reserve 1/4 cup). In greased 9"x13" pan, spoon 1/2 stuffing mix; top with 1/2 chicken and pour chicken soup mix over. Repeat layers, topping with mushroom soup mix.