1 (2 1/2-3 lb.) broiler, fryer
1 tsp. salt
1 lb. unpeeled med. size fresh shrimp
2 (16 oz. pkg.) frozen broccoli cuts, thawed, well drained
1 c. mayonnaise or salad dressing
1 (10 oz.) can cream of chicken soup (undiluted)
1 (10 oz.) can cream of celery soup (undiluted)
3 tbsp. lemon juice
1/4 tsp. pepper
1 c. shredded Cheddar soup
1/2 c. soft bread crumbs
1 tbsp. butter (melted)
Paprika

Combine chicken and salt in a pan. Add enough water to cover and bring to a boil. Cook 45 minutes or until tender. Bone chicken. Cut into bite-size pieces and set aside. Bring chicken water to a boil again, add shrimp and cook 3-5 minutes. Drain well. Rinse with cold water. Peel and devein shrimp.

Spread broccoli evenly in a lightly greased 13 x 9 x 2 inch baking dish. Set aside.

Combine mayonnaise and next 4 ingredients, spread about 1/3 over broccoli. Set aside remaining sauce. Combine chicken and shrimp. Spread evenly over casserole and top with remaining sauce. Cover and chill up to 8 hours.

Remove from refrigerator, let stand at room temperature for 30 minutes. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese.

Combine bread crumbs and butter. Sprinkle over cheese. Bake an additional 15 minutes or until hot and bubbly. Sprinkle with paprika. Note: This can be fixed and baked immediately.