1 fryer chicken (about 3 lbs.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 (13 oz.) can evaporated milk
1 (8 oz.) pkg. top of stove stuffing mix
1/2 c. melted butter
1/2 c. chicken broth

Cook chicken and remove bones. (Reserve 1/2 cup broth.) Cut chicken into bite size pieces. Combine soups, milk and broth. Heat thoroughly. Combine stuffing mix and melted butter. Spread half of stuffing in a greased 9"x13" pan. Layer chicken over this then pour soups over and top with remaining stuffing. Bake uncovered for 35 minutes at 350 degrees.