Chicken-Broccoli Casserole

• 3 lb. chicken breasts
• 1 (1 lb.) bunch fresh broccoli or frozen
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1/2 c. mayonnaise
• 1/2 tsp. lemon juice
• 1/2 c. fine, dry breadcrumbs
• 2 Tbsp. butter or margarine, melted
• 1/4 c. (1 oz.) shredded sharp Cheddar cheese

1. Preheat oven to 350u0b0.
2. Cover chicken with water and bring to a boil.
3. Cover and reduce heat.
4. Simmer 1 hour or until tender. Remove chicken and let cool.
5. Bone chicken and chop meat; set aside.
6. Separate broccoli into spears.
7. Cook broccoli, covered, in a small amount of boiling water for 10 minutes or until tender-crisp.
8. Drain and set aside.
9. Combine soup, mayonnaise and lemon juice; stir well.
10. Set aside.
11. Arrange broccoli in a lightly greased 12 x 8 x 2-inch baking dish; top with chicken and soup mixture.
12. Combine breadcrumbs and butter.
13. Sprinkle on top of casserole.
14. Bake at 350u0b0 for 20 minutes.
15. Sprinkle cheese over top of casserole; return to oven 5 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902474 (may not work)