Chicken Casserole

• 4 large chicken breast or 1 (2 1/2 to 3 lb.) broiler fryer, cut up
• 1 can cream of chicken soup, undiluted
• 1 can cream of mushroom soup, undiluted
• 1 (8 oz.) pkg. cornbread stuffing mix
• 1/2 c. butter or margarine, melted

1. Cook chicken until tender.
2. Remove chicken from broth.
3. Bone chicken and cut into small pieces; set aside.
4. Reserve broth. Combine stuffing mix and butter. Reserve 1/4 cup for garnish. Combine chicken soup with 1/2 the broth.
5. Mix mushroom soup with other half of broth.
6. Spoon 1/2 of stuffing mix in 13 x 9-inch baking dish that has been greased.
7. Top with 1/2 the chicken. Cover with 1/2 the chicken and chicken soup mix.
8. Layer rest of dressing mix, chicken and mushroom soup.
9. Sprinkle top with reserved 1/4 dressing. Bake at 350u0b0 for 30 to 45 minutes.

chicken, cream of chicken soup, cream of mushroom soup, cornbread stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066086 (may not work)