6 chicken breasts
Bay leaves
2 (10 oz.) pkg. frozen broccoli
2 cans cream of chicken soup
1 c. mayonnaise
1 sm. pkg. sour cream
1 c. grated Cheddar cheese
1 tbsp. lemon juice

Cook chicken in water and bay leaves until done. Cool, debone and cut into bite sized pieces. Cook broccoli according to package directions and drain well. Combine soup, mayonnaise, sour cream and lemon juice in a pan. Heat until bubbles, stirring well. Preheat oven to 350 degrees. In a 3 quart greased baking dish layer broccoli, chicken and cheese. Pour soup mixture on top and dot with butter. Cook for about 30 minutes.