Broccoli Chicken Casserole

• 1 (3 lb) broiler-fryer chickens
• 1 lb fresh broccoli
• 1 (10 3/4 ounce) cream of chicken soup, undiluted
• 12 cup mayonnaise
• 12 teaspoon lemon juice
• 12 cup dry breadcrumbs
• 2 tablespoons butter, melted
• 14 cup sharp cheddar cheese, shredded

1. Place chicken in a Dutch oven, and cover with water.
2. Bring to a boil; cover and reduce heat.
3. Simmer 1 hour or until tender.
4. Remove chicken, and let cool.
5. Bone chicken, and chop meat; set aside.
6. Trim off large leaves of broccoli.
7. Remove tough ends of lower stalks, and wash broccoli thoroughly.
8. Separate into spears.
9. Cook broccoli, covered, in a small amount of boiling water for 10 minutes or until crisp-tender; drain and set aside.
10. Combine soup, mayonnaise, and lemon juice; stir well.
11. Set aside.
12. Arrange broccoli in a lightly greased 12x8x2 inch baking dish; top with chicken and soup mixture.
13. Combine breadcrumbs and butter, stirring well; sprinkle over top of casserole.
14. Bake at 350 for 20 minutes.
15. Sprinkle cheese over top of casserole; return to oven 5 minutes or until cheese melts.

chickens, fresh broccoli, cream of chicken soup, mayonnaise, lemon juice, breadcrumbs, butter, cheddar cheese

Taken from www.food.com/recipe/broccoli-chicken-casserole-399546 (may not work)