4 lg. chicken breasts
2 pkgs. frozen broccoli (or fresh)
2 cans cream of mushroom soup
3-4 tbsp. milk
1/2 lb. Velveeta cheese (approx.)
1 lg. c. mushroom pieces (drained)
1/2 stick melted butter
Sm. bag Pepperidge Farm stuffing mix

Cook chicken until tender, debone and cut in bite size pieces. Mix chicken with mushroom soup and milk.

Cook broccoli and place in bottom of 9x13 inch pan or dish. Place chicken/soup mixture over broccoli and top with Velveeta cheese slices. Spread mushroom pieces over cheese and top with buttered bread crumbs. Bake at 350 degrees approximately 30 minutes or until cheese bubbles.