2 pounds boiled chicken
1/4 cup (1/2 stick) margarine
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1/2 (13 ounce) can evaporated or whole milk
1 box cornbread stuffing mix
1 1/2 cups chicken broth

Remove chicken from bone and place in 2-quart casserole.

Melt margarine and add soups and milk; mix well. Pour over chicken in casserole.

Mix stuffing with broth and spoon over mixture in casserole dish. Do not stir layers together. Bake at 425 degrees F for 25 minutes or until brown.