3 lbs. chicken or turkey
1 can cream of mushroom soup
1 can cream of celery soup
1 c. mayonnaise
16 oz. grated cheddar cheese
1 sm. pkg. Pepperidge Farm stuffing mix
1 stick butter, melted
2 tbsp. lemon juice

Cook chicken in boiling water (no salt) until done. Cool and remove from bones. Cut in bite-size pieces.

Combine chicken, soups, mayonnaise, and cheese; put in 13x9 baking dish. Top with stuffing mix. Pour melted butter and lemon juice over top.

Bake at 350 degrees for 1 hour or until top is crispy.