2 cans cream of chicken soup
1/4 c. milk
2 tbsp. lemon juice
1 c. mayonnaise
2 chicken breasts, cut up or 3/4 lb. stir-fry chicken
1 bunch fresh broccoli or 1 lb. bag frozen broccoli
Cooking oil

Saute chicken in a small amount of oil until tender. Cook broccoli and drain. Mix soup, milk, mayonnaise and lemon juice together. Butter a casserole dish (7 x 11 inch glass or 9 x 13 inch metal). Layer bottom of dish with chicken, then broccoli. Pour soup mixture over all. Sprinkle top with bread crumbs and bake at 350 degrees for 30 minutes.