2 (10 oz.) pkgs. frozen chopped broccoli
1/2 c. butter
4 tbsp. flour
4 tsp. instant chicken bouillon
2 c. milk
2/3 c. water
6 tbsp. butter
2 c. Pepperidge Farm stuffing mix
2/3 c. broken walnuts

Cook broccoli minimum time. Drain and put into buttered 2-quart casserole. Melt 1/2 cup butter in saucepan; add 4 tablespoons flour, instant chicken bouillon, and milk. Cook until thick.

Pour over broccoli. Heat water (not to boiling). Add 6 tablespoons butter, then add stuffing mix and walnuts. Put mixture over broccoli and sauce. Bake at 350 degrees for 30 minutes. Serves 6-8.