4 lbs. chicken breasts
2 c. water
1 pkg. prepared stuffing cubes
2 (10 oz.) pkgs. frozen broccoli spears
2 cans cream of mushroom soup (diluted with liquid to make 4 c.)
Buttered bread crumbs

Simmer chicken in water until tender. When cool, strip meat from bones. Prepare stuffing according to directions for dry method. Break up frozen broccoli and place alternate layers of chicken, stuffing, broccoli and soup mixture in buttered casserole. Cover with bread crumbs and dot with butter. Bake, uncovered, for 1 hour at 350 degrees. Makes 8 servings.