1 bunch fresh broccoli
1-1 1/2 lb. boneless chicken fillets
1 can cream of chicken soup
1 can cream of celery soup
1 c. mayonnaise
Lemon juice to taste
2 tbsp. oil
9x11 inch pan

Preheat oven to 350 degrees. Heat oil in skillet and brown the chicken on both sides (about 2 minutes per side). Cut up broccoli into long spears and place in bottom of pan. Place the browned chicken on top of the broccoli.

In a mixing bowl, combine the cream of chickens, cream of celery and mayonnaise; mix well. To the mixture add a few drops of lemon juice at a time, tasting the mixture, until there is a faint taste of lemon. Spread the mixture over the pan, covering the entire pan. Place the dish in the oven and cook for about 30 minutes or until sauce is slightly brown and bubbly. Serves 4.

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