Chicken and Stuffing Casserole 

Ingredients: 
3 cups cooked cubed chicken pieces
2 cans (15 ounces each) cream of chicken soup*
2 cans (15 ounces each) chicken broth**
8 ounces chicken stuffing mix***
1/2 cup butter, melted

Directions: 
1. Combine dry stuffing mix with the melted butter, stirring to coat.

2. Whisk together the cream of chicken soup and the chicken broth.

3. Grease a 9 x 13 inch baking dish. 
Spoon 1/3 of stuffing mixture into bottom of pan. 
Sprinkle with 1/2 of the chicken and cover with 1/2 of the soup mixture. 
Repeat layers, and finish with the final 1/3 of the stuffing mix.

4. Cover and refrigerate overnight. Remove from refrigerator 30-60 minutes before baking.

5. Bake uncovered at 350 degrees for 30-45 minutes, until hot and top is browned.

Additional Notes: 
You can use chicken broth saved from a previous cooked chicken.