6 lb. chicken, roasted
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3/4 c. mayonnaise
1 sm. can evaporated milk
1 sm. jar pimentos
1 can water chestnuts, drained and sliced
1 lg. bag frozen broccoli cuts
1 pkg. Pepperidge Farm cornmeal stuffing
1 pkg. grated cheddar or sharp cheese

After roasting the chicken, cut meat from bones and cut into nice serving size pieces. Place chicken in bottom of large casserole in which you'll serve it. On top, place the uncooked, frozen broccoli.

In large bowl, mix the 3 soups, mayonnaise, evaporated milk, into which you've mixed the pimentos and water chestnuts. Pour this mixture over the top of the chicken, broccoli mixture.

In a bowl, toss the cornmeal stuffing with the grated cheese and sprinkle on top of the casserole.

Bake in a 300 degree oven until hot and bubbly - about an hour and a half. If the top seems to be getting too brown, cover lightly with a piece of tinfoil until baking is finished.