1 lg. pkg. (16 oz.) frozen chopped broccoli
1 chicken, cooked & chopped
3 cans cream of chicken soup
1 tsp. sage
1/2 c. mayonnaise
8 oz. shredded sharp cheddar cheese
2 c. Pepperidge Farm stuffing mix

Butter 9 x 13 pan and place slightly cooked broccoli on first layer. Second layer is chopped chicken. Mix together chicken soup, sage and mayonnaise (add 2 tablespoons water if necessary for spreading consistency) and pour over chicken. Sprinkle cheddar cheese over all and top with stuffing mix. Bake at 375 degrees for 45 to 60 minutes.

Makes very full pan and serves 9.