2 lb. broccoli
3/4 c. mayonnaise
1 can cream of chicken soup
1 (8 oz.) stick Cracker Barrel extra sharp cheese, grated
3/4 c. evaporated milk
2 lb. cooked chicken, cut

Grease 9 x 12 1/2 inch pan. Boil broccoli as directed, if frozen (until tender, if fresh), drain.

Combine mayonnaise and soup in bowl until well mixed. Then add milk and 3/4 of the cheese.

Spoon broccoli into greased pan to cover bottom. Cover with the chicken, then pour sauce and spread. Mix 3/4 cup bread crumbs with 1/2 cup butter, melted and browned in frying pan. Sprinkle the remaining cheese, then cover with crumbs. Bake uncovered at 350 degrees for 25-30 minutes.