2 (16 oz.) pkg. broccoli
1 1/2 c. mayonnaise
1 1/2 c. extra sharp Cheddar cheese
2 eggs, beaten
1 can cream of celery soup, undiluted
2 tbsp. onion, minced
4 chicken breasts, cubed
1 tsp. salt
1 sleeve of Ritz crackers
1/2 stick butter

Cover chicken with water. Add salt and cook until tender. Remove and cube. Add broccoli to chicken broth; cook, covered about 10 minutes. Drain broccoli well and add to mayonnaise, cheese, eggs, celery soup, and minced onion; mix well. Add chicken cubes, stir. Pour into buttered casserole. Cover with buttered, finely crushed Ritz crackers.

Bake at 350°F for 45 minutes.

Serves 10.

Can be frozen up to 3 months. If you plan to freeze, reduce cooking time to 35 minutes because you will be reheating.