1 pkg. Pepperidge Farm cornbread dressing
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
4 lg. chicken breasts

Stew chicken. Do not salt. Pick chicken off bones and put aside. Save broth. Melt butter and stir into dressing. Spread a layer of dressing crumbs in a 13"x9"x2" baking dish, a layer of chicken, then a layer of mushroom soup (diluted with 1 can of broth), again, layer of crumbs, chicken and chicken soup (diluted, the same way). Top with crumbs and bake at 350 degrees until brown (45 minutes to 1 hour). Do not use any salt.