4 chicken breasts (or you can use thighs)
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing
1 can chicken broth
1 stick butter, melted
1/2 c. milk

Preheat oven to 325 degrees. Stew your chicken and remove the bones and skin. Cut chicken into bite-size pieces and place in bottom of a casserole dish. Pour soup over chicken. In a separate bowl, mix stuffing, broth and butter. Spread this mixture over chicken soup. Pour milk evenly over stuffing. Cover dish with foil and bake for 45 minutes. Remove foil and bake 15 additional minutes.