3 c. chicken, cooked & chopped (save your broth)
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 bags Pepperidge Farm cornbread stuffing (8 oz. size)
1 1/4 sticks butter, melted

Stir cornbread stuffing into melted butter. Press 1/2 of this mixture into a casserole dish. Layer with chicken and top with your mushroom soup diluted with 1 can of broth. Layer remaining chicken soup also dilute with one can of broth. Complete with layer of stuffing. Bake for 45 minutes to 1 hour at 350 degrees.