1 pkg. boneless chicken breasts
1 or 2 pkgs. broccoli (depending on your taste)
1 sm. pkg. grated Cheddar cheese
1 can cream of mushroom soup
1 1/2 c. milk
1 sm. pkg. Pepperidge Farm cornbread stuffing
butter

Cook chicken breasts (microwave if possible) and cube them. Steam broccoli for 5 minutes; then chop. Set aside. Blend the milk and mushroom soup and set aside. Place broccoli evenly on bottom of 9 x 11 Pyrex dish. Next layer chicken then cheese. Pour soup mixture over the layers. Next sprinkle stuffing evenly on top of casserole. Dot with butter. Bake 45 minutes at 350 degrees. Serves six.