1 stick butter
2 c. cornbread dressing
2 c. herb dressing mix
1 sm. onion, chopped
1 fryer or 4 breasts
1 can cream of mushroom soup
1 can cream of chicken soup

Stew chicken until tender. DO NOT SALT. Remove bones and put chicken aside. Mix dressing mixes, onion and melted butter. In greased dish put a layer of crumbs, a layer of chicken and a layer of mushroom soup diluted with a soup can of the broth.

Add another layer of crumbs, a layer of chicken and a layer of chicken soup diluted with a can of broth. End with a thin layer of crumbs. Bake until brown - about 40-50 minutes at 350 degrees.