3 lbs. chicken cooked
1 1/3 c. chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 lg. can evaporated milk
1 stick butter
1 sm. pkg. Pepperidge Farm cornbread stuffing
1/2 sm. pkg. Pepperidge Farm herb stuffing

Place deboned chicken in bottom of 9x13 pan. Mix soups and evaporated milk together and pour over chicken. Mix stuffing with butter and broth. Sprinkle stuffing mixture over chicken and soup. Cover with foil and bake at 350 degrees for 1 hour. (May be frozen and baked later.)