1 (3 lb.) fryer
1 (8 oz.) Pepperidge Farm corn bread stuffing mix
1 stick butter, melted
2 cans cream of chicken soup

Cook chicken in about 3 cups water and 2 tablespoons salt. Reserve broth. Remove chicken from bones. Toss the stuffing mix with melted butter. Reserve 1 cup and place remainder in bottom of 9 x 13 baking dish. Place deboned chicken over mix. Pour soup over chicken. Add 2 cans of broth. Top with reserved stuffing mix. Bake at 350 degrees for 30 minutes.