1 fryer chicken (3 lbs.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (13 oz.) evaporated milk
1 pkg. (8 oz.) Stove Top stuffing mix
1/2 c. melted butter
1/2 c. chicken broth

Cook chicken and remove bones. Reserve 1/2 cup broth. Cut chicken into bite size pieces. Combine soups, milk and broth. Heat thoroughly. Combine stuffing mix and melted butter. Spread half of stuffing in a greased 9 x 13 inch pan. Layer chicken over this then pour soups over and top with remaining stuffing. Bake uncovered for 35 minutes at 350 degrees.