2 whole chicken breasts
2 bags fresh carrots
1 lg. box frozen broccoli or fresh broccoli if you prefer
2 cans cream of chicken soup
8 oz. mayonnaise (fat free tastes good!)
4 c. white shredded Cheddar cheese
1 tbsp. lemon juice

1. Boil chicken and then debone in bite size pieces when cool.

2. Prepare carrots in bite size pieces and then cook. Do the same with broccoli.

3. Mix chicken soup, mayonnaise, and lemon juice together in bowl.

4. Layer chicken, carrots, and broccoli on bottom of a 9 x 12 inch pan. Spoon chicken soup mixture evenly over chicken, carrots, and broccoli. Sprinkle white Cheddar cheese over all this and repeat the process so there is two layers of everything.

5. Cook at 350 degrees for 30-40 minutes or until cheese is turned to golden brown. I usually leave the pan covered for about 20 minutes and then leave it uncovered for the remaining time.