1 (3 lb.) fryer
1 lb. fresh broccoli
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 tsp. lemon juice
1/2 c. fine, dry bread crumbs
2 tbsp. melted butter
1/4 c. shredded sharp Cheddar cheese

Place chicken in Dutch oven and cover with water. Bring to a boil; cover and reduce heat. Simmer 1 hour or until tender. Remove chicken and let cool. Bone chicken and chop meat; set aside. Cut up broccoli into spears. Cook for 10 minutes covered in small amount of water until crisp and tender; drain and set aside.

Combine soup, mayonnaise and lemon juice; stir well; set aside. Arrange broccoli in lightly greased 9x12x2 inch dish. Top with chicken and soup mixture.

Combine bread crumbs and butter, stirring well; sprinkle over top of casserole. Bake at 350 degrees for 20 minutes. Sprinkle cheese over top. Return to oven for 10 minutes or until cheese is melted. Makes 8 servings.