Ingredients:
4 large chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1 (10 3/4 ounce) cans cream of mushroom soup
1 (8 ounce) cornbread stuffing mix
1/2 cup butter
Directions:
Cook chicken. Remove from bones and cut into chunks.
Save 2 2/3 cup broth from cooking chicken.
Combine chicken soup with 1/2of the broth; mix well and set aside.
Combine mushroom soup with remaining broth, mixing well.
Combine stuffing mix and butter, reserve 1/4 cup for garnish.
Spoon 1/2 of remaining stuffing mixture in a lightly greased 13×9 pan. Top with 1/2 of the chicken.
Cover with chicken soup mix, repeat layers.
Pour mushroom soup over layers.
Sprinkle with remaining stuffing mixture.
Bake at 350 degrees for 40 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.