4 chicken breasts, cooked, skinned & boned
1 sm. bag cornbread stuffing
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. chicken broth
1 can mushrooms, drained (optional)

Melt butter and mix with stuffing. Reserve 1/2 cup for top and place remaining crumbs in bottom of 9 x 13 inch dish. Place chicken chunks over top. Mix soups, broth and mushrooms and pour over chicken. Top with remaining stuffing. Bake at 350 degrees for 30 minutes. Serves 8 to 10.