4 chicken breasts
1 stick of butter or margarine
1 small bag of Pepperidge Farm Stuffing mix
1 can of cream of mushroom soup
1 can of cream of chicken soup
__ cups of chicken broth

Boil water in large pot on stove. Add chicken. Simmer until done (about twenty minutes). Stew chicken until done and save broth. Cut breast into small pieces. Melt margarine and mix into stuffing mix (save some for topping). Mix together soup and broth. Layer in dish crumbs, chicken and soups, repeat. End by putting crumbs on top. Bake at 350° F for 45 minutes to an hour.

Recipe courtesy of Laura’s maternal grandmother, Nana.