1 large bag chopped frozen broccoli
2 cans cream of chicken soup
1/2 c. mayonnaise
1/2 pkg. Pepperidge Farm cornbread stuffing
1/2 stick butter, melted
1/2 c. shredded mild cheddar cheese

Cook broccoli according to instructions. Place drained broccoli in casserole dish. Mix soup and mayonnaise together and pour over broccoli. Sprinkle cheese on top of soup mixture. Mix stuffing and butter together; spread over casserole and bake at 350°F for 20 minutes or until bubbly and heated through.