1 fryer or 3 cans chicken
1 pkg. Pepperidge Farm Herb Seasoned Stuffing
1 stick butter
1 jar Old English cheese
2 cans cream of mushroom soup

Boil fryer and debone it. Mix cheese with soup and cook over low heat. Then add chicken. Take 1 cup of broth and 1 stick of butter and cook over low heat until butter is melted. Add stuffing and mix with a fork. Press 1/2 of stuffing in bottom of dish. Put chicken mixture on stuffing. Add remaining stuffing on top. Cook for 30 minutes at 350 degrees. Use small square Pyrex dish.