2 pkg. frozen broccoli
2 pkg. chicken breasts
2 cans cream of chicken soup
1/2 c. mayonnaise
2 tbsp. lemon juice
1 c. grated Cheddar cheese
1/2 c. Pepperidge Farm stuffing
1/2 c. melted butter

Simmer chicken pieces for 1 hour in salted water until done. Skin, bone and cut into bite-size pieces. Cook and drain broccoli.

In a 9x5x2 inch greased casserole dish, layer broccoli, then chicken pieces. Mix together soup, mayonnaise and lemon juice. Pour over chicken. Layer cheese, then stuffing and top with melted butter. Bake 30 minutes at 350 degrees until bubbly and topping is crusty. May be divided into several smaller casseroles and frozen.