4 or 5 chicken breasts
2 c. chopped broccoli
1 med. onion, diced
1 can cream of chicken soup
1/2 can chicken broth
1/2 bag herb seasoned cornbread stuffing
1 stick butter
Black pepper to taste

Boil chicken breasts 15-20 minutes. Let them cool, then debone chicken into bite sized pieces. Spread pieces over bottom of glass casserole dish. Sprinkle chicken with black pepper. Boil chopped broccoli for 10 minutes. In large bowl, combine the cream of chicken soup, onions, and broccoli. Spread mixture over the chicken. Combine the cornbread stuffing and chicken broth. Stir gently while adding the melted butter. (Note: For a moister topping add more broth.) Place mixture evenly over top of casserole. Bake at 350 degrees for 30-45 minutes. Serves 4.