2 pkg. chopped broccoli, cooked and drained
1/2 c. butter
4 tbsp. flour
4 chicken bouillon cubes
2 c. milk

Put broccoli in greased casserole. Melt butter and blend in flour and bouillon cubes; stir until smooth paste. Add milk and cook until thick. Pour over broccoli.

TOPPING:

2/3 c. water
6 tbsp. butter
2/3 sm. pkg. Pepperidge Farm herb stuffing

Toss together. Place topping over broccoli. Cover broccoli. Bake at 350 degrees for 25 minutes.