3 or 4 deboned chicken b r easts

2 cans cream of chicken soup

1 tsp. lemon juice

1 c. sharp American cheese, shredded

2 (10 oz.) pkgs. frozen broccoli

1/2 c. soft bread cr um bs, mix e d with

2 tsp. melted butter

1 c. mayonnaise



Simmer chicken u ntil tender.   Cook brocc o li in salted water, drain.   Arrange broccoli in greased casserole dish.   P l a c e halved chi c ken b r easts on top of broccoli.    Combine soup, mayo n naise a n d lemon juice.   Pour over chicken. Sprinkle cheese and bread crumbs on top.   Bake at 350 degrees for 25 minutes.   Prepare rice or pot a toes for 6 people and serve.



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1 lb. coo k ed chicken, no bones

1/2 lb. co o ked chop p e d brocco l i

1 c. shredded extra sharp cheddar


1 can cre a m of mushroom soup

1 c. crout o ns



Preheat oven to 350 degree s .   Mix chicken (bite-size pieces), broccoli, cheese and soup to g ether.   Pour into 8 x 11 inch casserole dish.   Place croutons on top.   Bake at 350 degrees f o r 1/2 hour or until hot.   Serves 6.



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