Preheat oven to 350 degrees. Place chicken in a large stock pot and fill with enough water to cover the chicken. Bring to a boil; reduce heat slightly and boil 20-25 minutes until the chicken is no longer pink. Remove from heat, remove chicken from broth-reserving the broth and break apart chicken into bite-sized pieces. Set aside.
Melt butter and mix with stuffing; set aside. In a medium sized bowl, mix together the soups and chicken broth.
Spray a 9x13 inch baking dish with cooking spray. Place half of the stuffing in the bottom of the dish. Next place the pieces of chicken evenly on top of the stuffing. Then add the soup mixture evenly on top of the chicken. The last layer is the remainder of the stuffing, spred evenly across the top.
Bake at 350 degrees for 35 minutes or until browned and bubbly in the middle. Place a sheet of alumnium foil over the top, if needed, to prevent excessive browning.