Chicken Casserole

A friend made this for us after our daughter was born and it's continued to be a favorite.  Obviously you can adjust.  I used chicken from baked chicken breasts that I had leftover from another meal and had frozen, then used canned chicken broth instead of fresh.  The original recipe calls for 1 can of cream of chicken and 1 can of cream of mushroom.  But yeah, I don't like those brown things in my dinner! ;)

Chicken Casserole Recipe
Ingredients:
3 boneless chicken breasts
2 cans Cream of Chicken Soup
1 stick of margarine
1 small package/bag of Pepperidge Farm Seasoned "Herb" Stuffing or half of 1 bag (not cubed)

Preparation:
1.  In a large pot, cover the 3 chicken breasts with water to cover.
2.  After bringing to a rolling boil on the stove, turn down heat and simmer (covered) for one hour.
3.  Then, remove chicken from the broth, setting both the chicken breasts and broth aside to cool. Once the chicken is cool enough, pull meat apart into small pieces and divide in half.
4.  Preheat oven to 350 degrees.
5.  Take your stick of margarine and melt in the microwave.
6.  Add the small package of stuffing to the melted butter and mix well.
7.  Pour half the stuffing mixture into a 9 x 9 inch baking dish and then add half of the pulled chicken pieces evenly over the top of stuffing.
8.  Take your 1 can of soup, pour into a small bowl and add a can of  the cooled chicken broth and mix well. 9.  Pour this mixture on top of the first chicken/stuffing layer and spread evenly on top.
10. Now, add the last of your stuffing on top of this mixture, spreading as evenly as possible, followed by the remaining chicken pieces, and the creamed can of Cream of Chicken soup that's been mixed with a can of the chicken broth, and spread evenly on top of your last layer of chicken.
11. Bake (uncovered) at 350 degrees for one hour.
12. Serve with cranberry sauce, your favorite vegetable, and enjoy!