1 whole chicken or 8 breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
2 c. broth
1 onion, chopped and sauteed in broth
1 bag Pepperidge Farm dressing (cornbread or plain)

Cook chicken; cut into bite-size pieces. Save broth. Mix chicken with soups and milk. Place in 2-quart casserole dish. Mix dressing with enough broth to spreading consistency. Spread over chicken mixture. Bake at 350 degrees about 30 minutes, or until brown on top.