4 whole chicken breasts or 1 whole chicken, simmered until tender
3 cans cream of mushroom soup
1 1/2 c. milk
1 stick butter
1 3/4 c. stock reserved from cooking chicken
1 (16 oz.) pkg. herb stuffing

Cook chicken until tender. Dice meat into bite-size pieces, about 5 cups. Spread in bottom of 9x13 inch pan.

Mix soup with milk. Pour over chicken, heat stock. Add butter until melted. Mix in stuffing and spread over chicken and soup. Cover with foil and bake 45 minutes at 350 degrees. Remove foil and bake 15 minutes more until dressing is crispy on top. Serves 8-10.