Chicken Casserole

1 stick of butter

1 8-ounce package Pepperidge Farm Cornbread Stuffing

4 large chicken breasts

1 can cream of mushroom soup diluted with 1 can chicken broth

1 can cream of chicken soup diluted with 1 can water

Boil chicken until done; tear apart and set aside.  Melt margarine and stir into stuffing.  Press 1/3 of stuffing into 13x9 dish.  Add a layer of chicken.  Dilute can of cream of mushroom soup with 1 can chicken broth and pour on top of chicken.  Add another layer of stuffing.  Dilute can of cream of chicken soup with 1 can water and pour on top of stuffing.  Top with remainder of stuffing.  Bake at 350° about 1 hour until brown.