4 chicken breasts (save 2 c. broth)
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) pkg. cornbread stuffing (Pepperidge Farm)
1/2 stick butter

Mix melted butter and crumbs together. Spread half over the bottom of casserole dish. Mix cream of mushroom soup with 1 cup broth. Put half the chicken over crumbs and pour soup mixture over that. Spread more crumbs, saving some to put over the top. Put the rest of the chicken and mix cream of chicken with 1 cup broth and pour over chicken. Sprinkle remaining crumbs on top and bake at 350 degrees for about 30 minutes.