1 fryer chicken (3 lb.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 (13 oz.) can evaporated milk
1 (8 oz.) pkg. Stove Top stuffing
1/2 c. melted butter
1/2 c. chicken broth

Cook chicken and remove bones (reserve 1/2 cup broth). Cut chicken into bite size pieces, combine soups. milk, and broth. Heat thoroughly.

Combine stuffing mix and melted butter. Spread half of stuffing in a greased 9 x 13 pan. Layer chicken over this, then pour soup and top with remaining stuffing. Bake uncovered for 35 minutes at 350 degrees.