1 (29 oz.) can fruit salad
2/3 c. mayonnaise
1 (8 oz.) pkg. Pepperidge Farm stuffing
1 1/2 lb. chicken breasts, boned
1/2 jar orange marmalade
1 jar cherries (small)
salt and pepper to taste

Drain fruit salad and set aside. Reserve 2/3 cup of juice. Stir juice and mayonnaise over medium heat until boiling; add stuffing and spread into 13 x 9 x 2 pan. Add cut up chicken; sprinkle with salt and pepper and brush with mayonnaise.

Bake, uncovered, at 350°F for 1 hour.

Melt the marmalade. Arrange the fruit salad and cherries over the top of the casserole and drizzle with marmalade.

Bake 15 minutes more. Serve with chopped broccoli.