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3 lbs. chicken, cooked, cut in small pieces
1 (10 oz.) pkg. frozen broccoli spears
1 (4 oz.) jar mushrooms, drained
1 can cream of mushroom soup
1 tbsp. Worcestershire sauce
4 tbsp. chicken broth
3/4 c. grated sharp cheddar cheese
1 c. Pepperidge Farm regular stuffing
1/4 c. butter, melted

In 11 x 7 inch casserole dish, layer broccoli, chicken, and mushrooms. In small saucepan, mix soup, Worcestershire sauce, chicken broth and cheese. Heat mixture until cheese melts; pour over layers. Mix stuffing and butter. Spread over casserole. Bake covered at 350 degrees for 20 minutes. Uncover and bake 20 more minutes.
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