2 pkgs. chopped frozen broccoli
6 chicken breasts
2 c. grated Cheddar cheese
1 pkg. Pepperidge Farm seasoned stuffing
2 cans cream of mushroom soup
1 tbsp. mayonnaise

Cook broccoli according to package directions and drain. Pour into a 9 x 13 inch casserole dish (sprayed with Pam). Top with cheese. Cook chicken in large pot on top of stove until very well done. Drain chicken and remove bones and skin. Tear chicken breasts into bite size pieces and spread on top of broccoli and cheese. In large bowl, mix together package of stuffing, 2 cans of soup, and mayonnaise. Spread on top of chicken. Dot with butter. Bake, uncovered, at 350 degrees for 1 hour. If top has not browned at the end of baking time, place on top shelf of oven under broil unit until browned.