BJ's Chicken Divan

1½ pounds broccoli pieces, or two 10-ounce frozen packages

6 to 8 chicken breasts or the equivalent in precooked rotisserie chicken (approximately 2 to 2½ pounds)

2 10¾-ounce cans cream of chicken soup

1 cup mayonnaise

1 tablespoon lemon juice

1 cup grated sharp cheddar cheese, approximately 4 ounces

1½ cups Pepperidge Farm herb stuffing mix, crushed

4 to 6 tablespoons melted butter

Preheat oven to 350 degrees and spray a 9-by13-by2-inch baking pan with cooking spray.

Lightly steam, or sauté, broccoli until tender crisp in texture. Place in single layer in prepared pan.

Cut chicken into uniform pieces and place on top of broccoli.

In a medium size bowl, combine soup, mayonnaise and lemon juice. Stir well and spread on top of chicken, covering evenly and completely.

Top with grated cheddar.

Combine melted and crushed stuffing mix; sprinkle in an even layer over cheese.

Cover tightly with aluminum foil, after lightly spraying the side facing the bread crumbs with cooking spray, a trick to keep the casserole from sticking to the foil.

Bake approximately, 35 to 40 minutes or until bubbly. Uncover and bake an additional 10 to 15 minutes, or until chicken is cooked. Serve with rice or noodles.

Serves 6 to 8