2 whole chicken breasts, split
1 can cream of mushroom or chicken soup
1/2 c. milk
1 (7 oz.) pkg. Pepperidge Farm stuffing or 6 c. bread cubes
1 c. water or hot chicken broth (1/2 c.)
1/2 c. butter, melted
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp. poultry seasoning
3/8 tsp. sage

Cook and debone chicken. Keep in large pieces. Lay in bottom of casserole. Sprinkle with salt and pepper.

Pour soup and milk mixture over chicken. Combine stuffing, hot water, butter and onion and spread over top of chicken. Bake at 350 degrees for 1 hour (can be made one day in advance). Can double the amount of chicken, soup and milk without doubling stuffing. (For homemade stuffing, use 6 cups bread.)