2 lbs. white chicken meat
1 can cream of chicken soup
1 c. Hellmann's mayonnaise
1 tsp. lemon juice
1 box frozen broccoli (chopped) or 1 bunch fresh broccoli
2 c. Pepperidge Farm dressing

After chicken has cooled, cut into bite size pieces. Cook broccoli and cool. Layer chicken and broccoli in casserole dish.

Mix together soup, Hellmann's, lemon juice. Pour over top of casserole. Sprinkle dressing on top. Bake uncovered, 350 degrees, 45 minutes.