Preheat oven to 350°F (175°C).

Stew chicken breasts until tender. Do not add salt, but other seasonings can be added.

Reserve the chicken broth.

Remove the chicken from the broth, shred or cube the meat, and set aside.

In a bowl, mix the cornbread dressing with melted butter until moistened.

In a separate bowl, dilute the cream of chicken soup with an equal amount of the reserved chicken broth.

Grease a casserole dish.

Create a layer of the cornbread dressing mixture in the dish.

Add a layer of half of the shredded chicken over the dressing.

Pour approximately 3/4 of the diluted soup mixture over the chicken layer, ensuring it's not overly moistened.

Repeat the layers: dressing, remaining chicken, and remaining soup/broth mixture.

Top with the remaining cornbread dressing mixture.

Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and the casserole is heated through.