Rinse chicken and pat dry. Place chicken breasts in a lightly buttered baking dish. Add the 1/2 cup water; sprinkle with salt, pepper, and minced onion. Cover and bake at 350° for 30 minutes, or until tender.
Remove chicken from the baking dish, reserving 1 cup of the juices. Clean pan if using same pan for casserole.
When chicken is cool enough to handle, cut into bite-sized pieces and place in lightly buttered 13x9x2-inch baking dish. Combine soups and the milk in a medium saucepan. Cook until heated through; pour over chicken.
Combine herb-seasoned and cornmeal stuffing crumbs and sprinkle over the soup mixture. Combine melted butter and reserved chicken broth; pour evenly over stuffing crumbs.
Bake chicken casserole, uncovered, at 350° for 30 minutes, or until thoroughly heated. Chicken casserole
For advance preparation, cook and cut up chicken the night before, then cover and refrigerate until preparation time. Refrigerate chicken cooking juices in a separate container. Cooking time will be slightly longer.
Calories per serving: 550