2 1/2 lb. fryer
1 can cream of mushroom soup
1 stick butter
1 pkg. Pepperidge Farm stuffing (cornbread flavor)
1 can cream of chicken soup
2 c. chicken broth

Cook chicken. Remove from bone. Save broth. Melt butter. Add to stuffing mix 1 cup of broth and the can of mushroom soup. Mix 1 cup of broth with the cream of chicken soup.

In a casserole, layer the following stuffing chicken, all of the mushroom soup mixture. Then stuffing, chicken, all of the chicken soup mixture, then any remaining stuffing. Bake at 350 degrees for 45 minutes to 1 hour. Can be frozen before baking.