2 (10 oz.) pkg. frozen broccoli, chopped
4 chicken breasts (boneless)
2 cans cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
2 c. Pepperidge Farms herb stuffing mix
1 stick butter
Cheddar cheese, grated

Butter a 9x13 inch pan. Defrost the broccoli under warm water. Drain off water. Cook chicken. Layer broccoli in the bottom of the pan. Cut chicken into bite-size pieces. Layer over top of the broccoli.

Mix chicken soup, lemon juice and mayonnaise. Stir until creamy. Pour over chicken. Melt butter and mix with stuffing mix until moistened. Spread over soup mixture. Sprinkle with Cheddar cheese. Cover with foil and bake for 1/2 hour to 45 minutes or until bubbly at 350 degrees.