4 whole (unsplit) chicken breasts
2 (10 oz. ea.) pkgs. frozen broccoli spears
1 (10 1/2 oz.) can condensed cream of chicken soup
2/3 c. mayonnaise
1/3 c. evaporated milk
1/2 c. Cheddar cheese, grated
1 tsp. lemon juice
1 tbsp. butter, melted
1/2 c. bread crumbs
1 tsp. salt

Place chicken in pot, cover with salted water. Cook about 45 minutes or until tender. Drain. Remove bone, separating chicken into quarters. Allow broccoli to stand at room temperature until thawed. It may be cooked slightly, if desired, though not recommended.

Preheat oven to 350°F. Grease a 2-quart rectangular casserole dish. In it arrange broccoli, then place chicken quarters on top of it. In bowl, mix chicken soup, mayonnaise, evaporated milk, cheese and lemon juice. Pour over chicken. Mix butter with crumbs and sprinkle over sauce.

Bake 30 minutes at 350°F or until done.

Serves 6.

Submitted by: Maryann Venier