8 chicken breast halves, baked or boiled, skinned and cut up in pieces
2 heads fresh broccoli, or 3 boxes frozen broccoli, cooked and drained
2 cans cream of chicken soup, undiluted
1 c. mayonnaise
1 c. shredded cheddar cheese
1 stick butter, melted
1 (8 oz.) pkg. Pepperidge Farm herb stuffing

Place cooked chicken pieces in bottom of lightly greased casserole dish. Place cooked broccoli on top of chicken in dish. Mix mayonnaise and cream of chicken soup thoroughly. Add cheese to soup mixture and stir. Top chicken and broccoli with soup, mayonnaise and cheese mixture.

Place stuffing mix in small bowl. Melt butter and pour over stuffing mix, stirring to coat. Sprinkle stuffing on top of ingredients already in dish. Bake in 350 degree oven for 45 minutes. Serves 8.