5 lg. chicken breasts
2 cans cream of chicken soup
1/2 c. mayonnaise
1 tsp. lemon juice
3 1/2 c. bread crumbs
1/2 stick butter
1 1/2 c. sharp cheddar cheese, grated

Cook chicken in unsalted water until done. Cool chicken and cut in small pieces. Place chicken in 1 1/2 quart casserole dish. Mix 2 cans of chicken soup with 1 can of water. Add mayonnaise and lemon juice and mix until smooth. Pour over chicken. Saute bread crumbs with butter in skillet. Spread on top of chicken mixture. Top with grated cheese. Bake at 350 degrees for 25 minutes.