4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing
1 stick butter

Boil chicken (no salt). Save enough broth to dilute soup. Debone chicken; pull apart. Melt butter. Mix with stuffing. Place a layer of dressing then a layer of chicken in casserole dish. Blend cream of mushroom soup. Dilute with broth. Pour soup over chicken. Layer stuffing; layer chicken. Blend cream of chicken soup. Dilute with broth. Pour over all. Sprinkle with remaining dressing. Cook at 400 degrees for 30 minutes or until bubbly.