3 or 4 chicken breasts
2 cans cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. milk
1 pkg. Pepperidge Farm Cornbread or Herb Seasoned Stuffing

Boil chicken for about 20 minutes, reserving broth. Cut chicken into bite-size pieces and place in a greased 9 x 13 inch baking dish. Combine the soups and milk. Pour over the chicken.

Prepare the stuffing according to the package directions using the reserved chicken broth instead of water. Spread the stuffing evenly over the casserole. Bake in 350 degree oven for 1 hour.