6-8 chicken breasts (2 to 2 1/2 lbs.)
1 onion, diced
2 stalks celery, diced
1 clove garlic
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. Hellmann's mayonnaise
1 tsp. lemon juice
1 lb. Velveeta, diced
1 (16 oz.) pkg. frozen chopped broccoli
Durkee's French fried onion rings

Boil chicken in water with onion, celery and garlic. Save the broth. Cut chicken in bite-size pieces. Mix the soups, mayonnaise, lemon juice and Velveeta and refrigerate while the chicken cooks. Cook the frozen broccoli in the chicken broth until done, and drain.

Layer broccoli in a 9x13x2 inch casserole dish. Layer the chicken next and add the soup mixture last. Top with onion rings and bake at 350 degrees for 30 minutes.