6 chicken breasts
1 lg. can green beans (or may use asparagus or broccoli)
1 can cream of mushroom soup
1 tsp. lemon juice
1/2 c. mayonnaise
1/3 bag Pepperidge Farm stuffing
1/2 stick butter

Cook chicken and remove meat from bones. Place vegetables in casserole dish and top with chicken. Combine soup, lemon juice and mayonnaise and pour over the chicken. Top with the stuffing which has been rolled fine and sauteed in the butter. Bake at 350 degrees for 45 to 60 minutes.