3 lbs. chicken, boiled with celery & onion until tender
1 1/2 c. Pepperidge Farm seasoned dressing mix, save remaining mix for top
20 oz. frozen chopped broccoli
2 cans cream of chicken soup
1 c. Hellmann's real mayonnaise
2/3 c. chicken broth or mix

Cut chicken into cubes. Cook broccoli according to directions; drain well. Mix mayonnaise and broth or milk together until smooth. Grease a 9 x 13 inch cake pan well. Layer the first 4 ingredients in pan in order given. Spread top with remaining dressing mix. Pour mayonnaise mixture over all. Bake for 45 minutes at 350 degrees. Makes 12 large servings. This can be made as much as a day ahead of time and refrigerated until ready to bake and serve.