4 chicken breasts, stewed and deboned
2 c. broth
1 c. milk
1 stick butter
2/3 c. Minute rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. Pepperidge Farm dressing

Line large casserole dish with uncooked rice and pour 1 cup chicken broth over rice. Dice chicken breasts and spread over rice. Mix soups together with milk and spread over chicken. Melt butter in 1 cup broth and toss dressing. Spread over soups.

Bake at 350°F for 30 minutes.