1 pkg. Pepperidge Farm corn bread dressing
1 stick margarine
1 can cream of mushroom soup
1 can cream of chicken soup
4 large chicken breasts (other parts of chicken can be substituted)
Stew chicken. Melt margarine and stir in dressing. In large baking dish, put a layer of crumbs, a layer of chicken, and a can of mushroom soup diluted with chicken broth. Put another layer of crumbs, chicken, and the cream of chicken soup diluted with chicken broth. Top with crumbs. Bake at 350 degrees for 45 minutes to 1 hour.