6 lb. skinless boneless chicken
1 lb. Velveeta cheese
3 c. Pepperidge Farm stuffing
2/3 c. warm water
1/2 c. butter
2 cans cream of chicken soup
(Save chicken stock)

Parboil chicken until done. Cut up chicken and place on bottom of casserole dish. Combine soup and 1 can chicken stock with cheese which has been cut in small pieces. Spoon over chicken.

In sauce pan melt butter, add water and stuffing. Remove from heat and stir until moistened. Spoon over mixture. Bake 25 minutes at 325 degrees until bubbles appear. 45 minutes if frozen. Serve with white rice or noodles.