Chicken Casserole

4 breasts, cooked and boned
1 pkg. Pepperidge cornbread stuffing
1 can cream of chicken soup
2 cans chicken broth
1 can cream of mushroom soup

Keep out 1/2 cup of stuffing to sprinkle over the casserole. Mix package of
cornbread stuffing with 1 stick of margarine (melted) real well. Line bottom
of baking dish with 1/2 mixture; then use 1/2 chicken to cover this mixture.
Then mix 1 can of chicken broth with cream of chicken soup. Pour this over
chicken and mix. Now, cover this with the other half of chicken; then put the
last half of cornbread mixture over the chicken. Cover this with the cream of
mushroom soup, mixed with the other can of chicken broth. Pour over chicken.
Bake at 350 F for about 45 minutes or until not soupy.

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