3 to 4 lb. hen
3/4 stick butter
1 pkg. Pepperidge Farm cornbread stuffing
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1/2 c. broth from hen

Place hen in saucepan and cover with cold water. Boil until tender. Remove from saucepan, reserving broth. Pick meat from bone; set aside. Melt butter and pour over stuffing mix. Add enough broth to moisten. Heat together soups and 1/2 cup broth. Place in a buttered 2-quart baking dish, alternating layers of chicken, soups and stuffing crumbs. Do this twice.

Bake, uncovered, at 350°F for 30 to 45 minutes or until bubbly.

Serves 6.