Chicken and Broccoli Bake

Contributed by Paula Didericksen


Ingredients:

4 chicken breasts
1-2 lbs. fresh broccoli, well trimmed and cooked until tender crisp (You can use a package of frozen broccoli too.)
1 can cream of chicken soup
½ c. milk
¼ c. mayonnaise
¼ c. salad dressing
1 c. grated Cheddar cheese (optional, but I use it)
2 t lemon juice
½ c. buttered crumbs or grated Parmesan cheese (optional)

Directions:

-Simmer chicken breasts in water just to cover for about 30 minutes or until tender.
-Cool enough to handle and dice.
-In casserole dish or pan, arrange broccoli, then chicken over it.
-Make a sauce by combining the soup, milk, mayonnaise and salad dressing.
-Heat and stir till smooth.
-Remove from heat and add cheese; stir until melted.
-Add lemon juice. (Add more milk if necessary to thin the sauce a little.)
-Taste to correct seasonings.
-Pour sauce over chicken and broccoli to cover completely.
-Cover with buttered crumbs or Parmesan cheese, if desired.
-Cover and bake at 350 for 30 minutes.
-Remove cover and allow to bake uncovered for another 30 minutes.
-Serve over rice.

Notes:

Makes 6 servings.