4 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. butter
8 oz. herbed stuffing

Cover chicken with water and stew until done, 25-30 minutes. Save 2 cups of broth. Put chicken in shallow 3 quart baking dish.

Combine soups with 1 cup of broth and pour over chicken. Mix butter, 1 cup of broth and stuffing. Spoon over chicken. Bake at 400 for 30 minutes.