Linda Kidd's Broccoli Supreme


3 pkg. frozen broccoli
1/2 c. butter
4 tbs. flour
2 c. milk
1 1.2 tbs. powdered chicken stock or 3 chicken bouillon cubes
2/3 c. water
6 tbs. butter
2/3 c. pecans, chopped
1 pkg. Pepperidge Farm Herb Stuffing

FOR 1/2 RECIPE: 2 PKG. BROCCOLI AND HALF THE REST)

Put broccoli (cooked, drained and cut up) in casserole dish.
Melt 1/2 c. butter and blend in bouillon and flour.
Add milk and cook until thick.
Dump over broccoli.

Heat water and add 6 tbs. butter.
Add to mixture stuffing and nuts and stir.
Put on top of sauce.
Cook 20 min. at 350°.