1 (3 lb.) fryer
1 (13 oz.) can evaporated milk
1/2 c. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Stove Top stuffing
1/2 c. chicken broth

Cook chicken. Remove bones. Reserve 1/2 cup broth. Cut chicken into bite-size pieces. Combine soups, milk and broth; heat thoroughly. Combine stuffing mix and melted butter. Spread 1/2 of stuffing in greased pan. Layer chicken and pour soups over and top with remaining stuffing. Bake uncovered for 35 minutes at 350 degrees.