Chicken And Dressing Casserole - cooking recipe

Ingredients

4 large chicken breasts or 2 1/2 to 3 lb. fryer, cut up
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (8 oz.) herb seasoned stuffing mix
1/2 c. butter, melted

Preparation

Remove and discard skin from chicken.
Boil chicken in water (salted or unsalted, as you prefer) until done; remove chicken, reserving 2 2/3 cups broth.
Debone and cut up chicken in small pieces; set aside.
Strain broth and add mushroom soup, mixing well; set aside.
Combine stuffing mix and butter.
Reserve 1/4 cup of mixture for garnish.