1 (3 lb.) whole fryer chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 (12 oz.) can evaporated milk
1 (8 oz.) pkg. top of stove stuffing mix
1/2 c. (1 stick) butter, melted
1/2 c. chicken broth

Cook chicken and remove bones (reserve 1/2 cup chicken broth). Cut chicken in bite size pieces. Combine soups, milk, and broth. Heat thoroughly. Combine stuffing mix and melted butter. Spread half of stuffing in a greased 9x13-inch pan. Layer chicken over this, then pour soup mixture over and top with remaining stuffing. Bake uncovered for 35 minutes at 350°F.