2 (10 3/4 oz.) cans condensed cream of chicken soup
1 c. mayonnaise (I use Hellman's or Best Foods)
2 tsp. lemon juice
1 (6 oz.) pkg. long grain and wild rice mix, cooked (not Rice-A-Roni)
2 (10 oz.) pkgs. frozen broccoli spears, cooked tender crisp
6 to 8 chicken breast halves, cooked and boned
2 c. shredded Cheddar cheese
About 30 soda crackers, rolled fine
3/4 c. butter

To prepare cracker crumbs: Roll them fine. Melt the butter in small skillet. Put the cracker crumbs in and stir to coat.

In a bowl, stir together condensed soup, mayonnaise, and lemon juice. Set aside. Cook rice according to package directions and spread in bottom of 13 x 9 inch baking dish. Top with lightly cooked broccoli spears. Spread one-third of reserved soup mixture over broccoli. Top with cooked chicken breasts and then spread with remaining soup mixture. Sprinkle with cheese and then top with cracker crumbs prepared as above. Dot with butter. Bake, uncovered, in preheated 350 degree oven 40 minutes.

This can be prepared the day before. Just assemble everything, but don't put in oven. Refrigerate and then cook as instructed and serve.