4 whole chicken breasts
1 bunch fresh broccoli
2 cans cream of chicken soup
1 c. mayonnaise
1 c. shredded Cheddar cheese
1 c. Pepperidge Farm herb stuffing (ground up)
1 stick butter

Line a buttered 13x9x2 inch pan with broccoli. Separate (split) chicken breasts and lay on top of broccoli. Set aside.

Mix the soup and mayonnaise together. Pour onto chicken breasts. Sprinkle shredded cheese on top, followed by ground up stuffing.

Place butter, cut into pieces, over each chicken piece. Bake for 1 hour at 325 degrees. Yield: 8 servings.