Shrimp And Chicken Casserole

• 1 (2 1/2 to 3 lb.) broiler-fryer
• 1 tsp. salt
• 4 c. water
• 1 lb. medium shrimp
• 2 (16 oz.) pkg. frozen broccoli cuts, thawed and drained
• 1 can cream of chicken soup (undiluted)
• 3 Tbsp. lemon juice*
• 1 c. shredded Cheddar cheese
• 1 Tbsp. margarine or butter, melted
• paprika
• 1 c. mayonnaise or salad dressing
• 1 can cream of celery soup (undiluted)
• 1/4 tsp. pepper
• 1/2 c. soft bread crumbs or dry stuffing mix

1. Preheat oven to 350u0b0.
2. Cover chicken with water.
3. Add salt; cook until tender.
4. Cool and remove skin and bones.
5. Chop or shred chicken.
6. Bring water to a boil.
7. Add shrimp; cook for 3 to 5 minutes, or until shrimp is pink.
8. Spread broccoli in lightly greased 9 x 13-inch baking dish.
9. Combine mayonnaise, both soups, lemon juice and pepper; spread 1/3 of mixture over broccoli. Combine chicken and cooked shrimp; spread evenly over casserole. Top with remaining sauce.
10. Cover; bake at 350u0b0 for 30 minutes. Uncover; sprinkle with cheese.
11. Combine melted butter and bread crumbs; sprinkle over cheese.
12. Bake an additional 15 minutes, or until hot and bubbly.
13. Sprinkle with paprika.

salt, water, shrimp, frozen broccoli cuts, cream of chicken soup, lemon juice, cheddar cheese, margarine, paprika, mayonnaise, cream of celery soup, pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455535 (may not work)