1 lb. can sauerkraut (drained)
1 can whole cranberry sauce
4 boneless chicken breasts (skinned and halved)
8 oz. cornbread stuffing mix
1 c. hot water
6 tbsp. butter (melted)

Spread sauerkraut in 13 x 9 pan. Cover with cranberry sauce. Place chicken in single layer on top. Mix cornbread mix, hot water and butter. Spread on top of chicken. Bake at 350 degrees at least 60 minutes, until chicken is tender. 6 to 8 servings.