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Chicken Casserole

1 Whole chicken (or 4 chicken breasts) boiled
1 cn Mushroom soup
1 cn Cream of chicken soup
1/2 c Melted butter
1 pk (8 oz) Pepperidge farms Herb-seasoned stuffing
1 pk (4 oz) shredded cheddar cheese

Boil chicken, cool, skin, bone and tear into pieces. Reserve 3 cups of broth. Place chicken in shallow 9 x 11 glass baking dish. Combine soups and one cup of broth; pour over chicken, then spread entire package of cheddar cheese evenly over the chicken/soup mixture. Mix butter and remaining two cups broth, stir in stuffing. This will be a bit sticky, but try to crumble into a thin layer all over the casserole, not make thick clumps. Bake at 400 degrees for 30 minutes.

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