3 whole chicken breasts, cooked and cut up
1 c. chicken broth (or bouillon)
2 cans cream of chicken soup
1 1/2 tbsp. lemon juice
1 pkg. frozen chopped broccoli or fresh broccoli (boil 5 minutes)
1 pkg. Pepperidge Farm herb stuffing mix
1 stick butter, melted

Put cut up chicken in a casserole dish, covered with cooked broccoli. In a separate bowl, mix soup, broth and lemon juice. Pour over chicken and broccoli. Sprinkle stuffing mix over top. Drizzle with melted butter. Bake at 350 degrees for 20-25 minutes. Serves 8.