Chicken and Broccoli Casserole

Separate ingredients into three sections:

#1:
- 2 (10 oz.) pkgs. frozen broccoli, cooked (can be chopped) (I steamed one head of broccoli cut up into florettes.)

#2:
- 2 cans cream of chicken soup
- 1 c. mayonnaise
- 1 tsp. lemon juice
- 2 lbs. cooked chicken, cut up
(I seared the chicken, turned the skillet down, then added the rest and let it simmer until the chicken was cooked.)

#3:
- 3/4 c. sharp grated cheese
- 3/4 c. bread crumbs
- 1/4 c. melted butter (optional)


Alternate #1, #2, #3 in layers in 13 x 9 x 2 inch casserole. Top with crumbs. Optional - 1/4 cup melted butter poured over top. (Provides a crispier top.) Bake for 1 hour at 350 degrees.

Serving Suggestion: Serve over rice.

Recipe adapted from Cooks.com