4 chicken breasts, cooked, cut in sm. pieces (save 3 c. broth)
2 cans Campbell's chicken soup

Warm the soup and mix with the 3 cups broth. 7 oz. pkg. Pepperidge Farm cornbread stuffing

Melt butter and mix with cornbread stuffing. Put layer of stuffing in bottom of pan. Then layer of chicken. Continue with another layer. Pour soup over all. Sprinkle remaining stuffing on top. Set overnight. Bake 20 minutes at 375 degrees.