2 (10 oz.) bags frozen broccoli florets
2 c. cooked chicken breast (3 to 4 breasts)
1 can cream of chicken soup
1 can cream of mushroom and chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 to 1 c. sharp Cheddar cheese
1 tbsp. melted butter
1 bag Pepperidge Farm herb seasoned stuffing
1 bag sliced almonds

Steam broccoli florets. Cook chicken breasts (3 to 4). Add cream of chicken, cream of mushroom and chicken, mayonnaise, lemon juice, sharp Cheddar and melted butter. Add cut, pieced or pulled cooked chicken. Mix all together. Put in casserole dish. Spread Pepperidge Farm seasoning on top, then top with sliced almonds.

Bake at 350°F, covered, for 30 minutes, then remove cover and brown top.