2-3 chicken breasts
1 bunch fresh broccoli (steamed until just tender) or 1 pkg. frozen broccoli spears
1 can cream of mushroom soup
1 c. mayonnaise
1 c. grated Cheddar cheese
1 tbsp. lemon juice
1 c. buttered bread crumbs

Simmer chicken in water (enough to cover the chicken). Remove chicken and let cool. Reserve liquid broth and use as stock for soup if you would like. When chicken is cool enough to work with skin and bone it into bite-size pieces.

Layer this in a 9 x 13 inch dish. Layer broccoli on top. Mix soup, mayonnaise, cheese and lemon juice. Layer this mixture on top of broccoli. Cover with buttered bread crumbs. Bake at 350 degrees for 30-40 minutes.