4 chicken breasts
1 lg. head broccoli
4 tbsp. mayonnaise
2 tsp. lemon juice
2 cans cream of mushroom soup
2 c. Cheddar cheese, grated
Cornflake crumbs

Boil chicken breasts in water until tender, approximately 30 minutes. Pull meat off bones and chop chicken in about 1 inch squares. Boil broccoli until tender. In separate saucepan combine soup, mayonnaise and lemon juice. Add Cheddar cheese slowly until fully melted. Place broccoli in bottom of casserole, then layer with chicken, then cooked sauce, then broccoli, then a layer of chicken, then sauce. Top with cornflake crumbs. Bake at 400 degrees until bubbly.