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Herbed Chicken Casserole

4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. melted margarine
1 (8 oz.) pkg. herb stuffing

Stew chicken and cool, reserving 2 cups broth. Remove chicken from bones and tear into bite-size pieces. Place in shallow 3 quart baking dish. Combine soups and 1 cup broth. Pour over chicken. Mix melted margarine and remaining cup of broth. Stir in stuffing. Spoon over chicken. Bake in 350-375 degrees for 30 minutes or until slightly browned and bubbly.