1 chicken, stewed
1 can cream of chicken soup
1 can golden mushroom soup
1 c. skim milk
1 stick butter
2/3 sm. box Minute Rice (or enough to cover the bottom of baking dish)
1 pkg. Pepperidge Farm herb dressing
1 c. broth

Line baking dish with rice. Moisten with approximately 1 cup broth. Break and bone chicken; layer in dish. Mix soups and milk; spread over chicken. Melt butter in 1 cup broth. Toss with dressing and place on top of casserole. Bake at 350 degrees for 30 minutes.