4 lg. chicken breasts
1 (8 oz.) pkg. Pepperidge Farm corn bread or herb dressing mix
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup

Stew chicken. Do NOT salt. Pick off bone, set aside. Save broth. Melt butter and stir into dressing. Save about 1/2 cup of dressing for top. In large baking dish put layer of dressing, layer of chicken and cover with mushroom soup mixed with 1 can of broth. Put another layer of dressing, chicken and cover with chicken soup mixed with 1 can of broth. Top with dressing. Bake at 350 degrees for 45 minutes. May take an hour to brown. No salt.