6 to 8 chicken breasts, boiled, boned, skinned, and cut in bite-size pieces
1 pkg. frozen broccoli, cooked in chicken stock
1 can cream of celery soup
1 can cream of chicken soup
1 c. Hellmann's mayonnaise (one 8 oz. jar)
Pepperidge Farm stuffing mix
Butter, melted

Heat soups and mayonnaise in saucepan. Layer soup mixture, chicken, and broccoli; repeat layers. End with soup mixture. Top with stuffing mix. Drizzle butter over entire casserole. Bake at 350 degrees until crumb topping is golden brown. Can make the day ahead and refrigerate.