1 lg. bunch fresh broccoli
1 c. water
1/2 tsp. salt
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. sour cream
1/4 c. grated carrot
1 tbsp. grated onion
1 tbsp. plain flour
1/8 tsp. pepper
3/4 c. herb-seasoned stuffing mix
2 tbsp. butter, melted

Trim broccoli and remove tough ends of lower stalks. Wash, separate flowerettes and coarsely chop stalks. Bring water to a boil, add salt and broccoli. Cover and simmer 5 minutes or until crisp-tender. Drain and set aside.

Combine soup, sour cream, carrot, onion, flour and pepper. Fold in broccoli and pour into a greased 2 quart dish. Top with buttered stuffing mix. Bake at 350 degrees for 30 minutes, uncovered. Serves 6 to 8.