2 (10 oz.) frozen chunked broccoli, cooked & drained
3 chicken breasts, cooked, cut in cubes
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 c. milk
8 oz. Cheddar cheese, shredded
5 tbsp. butter, melted
1 sm. pkg. Pepperidge Farm Herb Stuffing, smashed
Durkee onion rings

Mix cream soups, mayonnaise, lemon juice and milk. Layer a 9 x 13 inch greased pan with broccoli, chicken, cream mixture and sprinkle with Cheddar cheese. Melt butter with stuffing. Sprinkle on top. Cool 1 hour at 350 degrees. Then put on Durkee onion rings.