4 lg. chicken breasts or 1 (2 1/2-3 lb.) fryer, cut up
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted

Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, reserving 2 2/3 cups. Bone chicken, cut meat into small pieces and set aside. Combine chicken soup with 1/2 the broth; mix and set aside. Combine mushroom soup with remaining broth; mix well and set aside.

Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of the remaining stuffing mixture on a lightly greased 13 x 9 x 2 inch dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate overnight.

Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30-45 minutes.

Makes 8-10 servings.