Broccoli and Chicken Casserole

         Lois Smith

Ashley Park Ward

1 – 20oz. pkg. chopped broccoli (I use fresh broccoli)

3 cups Chicken, cooked and torn in pieces

1 – 10 oz. chicken mushroom soup

1 – 10oz. cheddar cheese soup

¾ cup mayonnaise

1 tsp. lemon juice

½ cup cheddar cheese (use more)

3 oz. Pepperidge Farm herb seasoning

2 Tbsp. butter

Cook broccoli until tender.  Drain.  Spread in bottom of a 9”x13” pan.  Layer chicken on top.  In a separate bowl, combine the soups, mayonnaise, and lemon juice.  Pour mixture over chicken and broccoli.  Sprinkle cheese over the top.  Melt butter in a fry pan and add crumbs.  Mix on medium heat until crumbs are buttery.  Sprinkle over top of cheese.

Bake at 350 degrees for 30-35 minutes.