2 c. cooked chicken (chopped)
1 pkg. broccoli
1 can cream of chicken soup
1/2 tsp. dry mustard
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 c. grated sharp cheese
1/2 c. mayonnaise
1/2 c. milk
3 or 4 slices of pimiento (chopped)
3/4 c. lightbread Pepperidge Farm stuffing
12 saltine crackers

Cook broccoli. Lightly salt and pepper chicken. Mix chicken, soup, mustard, mayonnaise, lemon juice, milk, Worcestershire sauce, cheese and pimiento together. Put 1/2 of ingredients into a 2 quart casserole. Layer the broccoli on top of it, then the other half of the ingredients. Make topping by rolling crackers in a plastic bag, into crumbs, then mix with 1 cup stuffing mix. Melt 2 to 3 tablespoons of butter and mix with topping. Add to casserole and bake 30 minutes at 350 degrees. Serves 6 to 8.