Yield: 4-6 servings<\/p>\n
Ingredients
\n8 cups frozen broccoli florets or chopped broccoli
\n3 cups cubed cooked chicken
\n2 cans (10-3\/4 ounces each) condensed cream of chicken soup, undiluted
\n1 cup mayonnaise
\n1 teaspoon lemon juice
\n1 cup (4 ounces) shredded sharp cheddar cheese
\n3\/4 cup dry bread crumbs
\n3 tablespoons butter, melted
\n1 tablespoon sliced pimientos, optional<\/p>\n
Directions
\nIn a large saucepan, cook the broccoli in boiling water for 1 minute;
\ndrain. Transfer to a greased 11-in. x 7-in. baking dish; top with
\nchicken. Combine the soup, mayonnaise and lemon juice; spread over
\nchicken. Sprinkle with cheese. Combine bread crumbs and butter;
\nsprinkle over top.
\nBake, uncovered, at 325\u00b0 for 30 minutes or until bubbly and
\ngolden brown. Let stand for 10 minutes before serving. Garnish with
\npimientos if desired. <\/p>\n
\t* <\/p>\n","protected":false},"excerpt":{"rendered":"
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