1 lb. chicken breasts
1 pkg. Pepperidge Farms stuffing (blue bag)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
Salt

Preheat oven to 375 degrees. Stew chicken breasts in salted water (adding chicken bouillon, if desired) until done. Remove skin and bones and layer chicken pieces in casserole dish. Spoon enough liquid from the chicken broth to keep chicken juicy. Add enough of the remaining broth to stuffing to moisten.

Layer stuffing over chicken. Combine chicken soup, mushroom soup and milk in a bowl. Pour over chicken and dressing. Bake at 375 degrees for 30 minutes or until soup is bubbly.