Chicken Broccoli Casserole

2-4 chicken breasts cooked and diced
2-3 10-oz. packages frozen broccoli, cooked or 2 lbs. fresh broccoli trimmed and cooked
1 can (10 1/2 oz.) cream of chicken soup
1/2 cup milk
1/2 cup mayonnaise
1 cup grated Cheddar cheese
 2 T lemon juice

Buttered bread crumbs with garlic salt

Put cooked broccoli in the large casserole dish. Place diced chicken on top, set dish aside. In a small sauce pan, combine the soup, milk, mayo, and lemon juice. Stir until bubbly. Pour over the top of the chicken and broccoli. Cover with foil and bake 30 min at 375.


While it is baking, spread melted butter over 4 pieces of white bread (we prefer Grandma Sycamore). Sprinkle with garlic salt, and cut into crouton sized pieces. After the thirty minutes, remove the foil, sprinkle cheese over the top, and place the bread crumbs on top. Bake 5 to 10 more minutes until the bread is nice and toasted. I always turn on the broiler right at the end to get the perfect toast!


This recipe comes form the Lion House cookbook, but we make it a little different than the recipe says. This freezes really well, just don't bake it after you put the sauce over the top, and don't freeze with the bread on the top.


In fact, my Mom taught me how to make this a week before I was married. We would be coming home from our Honey Moon late on a Saturday, so I had this in the freezer to have for Sunday dinner the next day. I like to make blueberry muffins to go with this meal!