5 lb. chicken, stew
2 (10 oz.) pkgs. frozen broccoli or 1 large head fresh broccoli

CREAM SAUCE:

4 tbsp chicken fat or butter
1/2 c. flour
2 c. chicken broth
1 c. milk

1 tsp. lemon juice

1. Stew chicken and remove from bones. Cool broth, remove fat. Cut meat in large chunks.

2. Cool 4 ingredients for cream sauce until thick, remove from heat and add the salad dressing and lemon sauce.

3. Cook the frozen/fresh broccoli until crisp/tender. In the bottom of a flat casserole, layer first the broccoli, then the chicken. Top with cream sauce.

4. Bake in 350 degree oven for 30 minutes or until bubbly on top.