3 c. cooked chicken
Salt & pepper to taste
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can of cream of celery or mushroom soup
1 chicken bouillon cube
1 soup can milk
1/2 c. butter
1 (8 oz.) pkg. herb seasoned stuffing mix
1 c. raw instant rice

Cut up chicken. Salt and pepper to taste. Take bouillon cube, dissolve in 1 cup warm water. Place chicken in baking dish (layer). Layer with cup of rice. Combine soups and milk in bowl. Mix well. Pour over chicken and rice. Melt butter in bouillon water. Toss stuffing with butter and bouillon. Spoon over chicken. Bake at 350 degrees for 30 minutes.