2 pkgs. frozen broccoli
Chicken, cooked or leftover
2 cans mushroom soup
1 c. salad dressing
1 pkg. grated cheddar cheese
1 pkg. Pepperidge Farm herb dressing

Place broccoli in bottom on greased casserole dish, top with layer of pre-cooked chicken (in good sized chunks). Mix 2 cans mushroom soup (undiluted) with 1 cup salad dressing. Heat together and pour over chicken and broccoli. Top with 1 package grated cheddar cheese. Top all with 1 package Pepperidge Farm herb dressing (prepared according to directions). This makes a thick topping. Press lightly with back of spoon so it does not fall off. Bake 45 minutes in 300 degrees oven. Can be made ahead, frozen, just reheat until bubbles.