2 pkg. broccoli spears
2 pkg. chopped broccoli
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
2 tsp. lemon juice
4 oz. mushrooms, stems and pieces
1 c. grated cheddar cheese
2 c. Pepperidge Farm stuffing
1/2 c. melted butter

Cook broccoli as package directs. Place spears width wise in 13 x 9 baking dish and cover with mixture. Mix soup, mayonnaise, mushrooms, and juice. Spread over broccoli. Top with cheese. Melt butter and mix with stuffing and spread on top. Bake at 350 degrees for 30 minutes uncovered.