4-6 chicken breasts
1 (16 oz.) can Veg-All mixed vegetables
1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can cream of mushroom soup
1 bag Pepperidge Farm bread crumbs
2 tbsp. butter
1 1/2 c. chicken broth

Cook chicken until done. In medium mixing bowl, mix the soups and vegetables together. Skin chicken and cut into small pieces and add to soup and vegetable mixture. Pour into 9 x 13 inch greased casserole dish. Bring chicken broth and butter to a boil. Remove from stove and add dressing mix. Stir until it is moist. Place on top of vegetable mixture and bake until mixture bubbles - about 1/2 hour.