2 lg. chicken breasts
2 1/2 c. Pepperidge Farm herb stuffing
1 can cream of chicken soup
1/2 can milk
1 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
1/2 c. chicken broth
1 c. shredded Cheddar cheese

Boil breasts with salt, pepper, onion, celery and carrots; strain broth and save. Cut chicken into bite size pieces; warm soup and milk; add chicken.

Grease 8 x 11 glass pan. Pour half of chicken mixture into pan. Sprinkle half of the stuffing over chicken mixture; drizzle 1/4 cup broth over stuffing. Add cooked broccoli.

Pour rest of chicken mixture on top of broccoli; sprinkle the rest of the stuffing and drizzle with the 1/4 cup chicken broth. Sprinkle with Cheddar cheese.

Bake in a 9 x 13 pan for 30 minutes at 350 degrees. Serves 8.