3 lb. fryer
8 oz. pkg. cornbread stuffing
1 stick butter
2 cans cream of chicken soup

Cook chicken in about 3 cups of water. Reserve broth. Remove meat from bones. Toss lightly the stuffing with melted butter. Reserve 1 cup and place remainder on bottom of 9 x 13 inch baking dish. Place chicken over stuffing. Pour chicken soup over chicken. Add 2 cans of broth. Top with reserved stuffing mix, bake at 350 degrees for about 30 minutes.