1 (2 1/2-3 lb.) broiler-fryer
1 tsp. salt
1 lb. unpeeled med. size fresh shrimp
2 (16 oz.) pkg. frozen broccoli cuts, thawed & well drained
1 c. mayonnaise or salad dressing
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of celery soup, undiluted
3 tbsp. lemon juice
1/4 tsp. white pepper
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. butter, melted
Paprika
Garnishes: Shrimp, parsley sprigs

Combine chicken and salt in a Dutch oven; add enough water to cover and bring to a boil. Cook 45 minutes or until tender. Bone chicken; cut into bite-size pieces and set aside.

Bring 4 cups water to a boil; add shrimp, and cook 3-5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Set 3 aside for garnish, if desired.

Spread broccoli evenly in a lightly greased 13 x 9 x 2 inch baking dish; set aside. Combine mayonnaise and next 4 ingredients; spread about 1/3 over broccoli. Set aside remaining sauce.

Combine chicken and shrimp; spread evenly over casserole, and top with remaining sauce. Cover and chill up to 8 hours. Remove from refrigerate, and let stand at room temperature 30 minutes. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese.

Combine bread crumbs and butter; sprinkle over cheese. Bake an additional 15 minutes or until hot and bubbly. Sprinkle with paprika. Garnish, if desired. Yield: 10 servings. Note: Casserole may be assembled and baked immediately.