INGREDIENTS

1. 4-5cupsfresh broccoli floretsor frozen broccoli, thawed and well drained
2. 2cupscooked chicken breasts, cubed
3. 1cupmayonnaise(Hellman’s is best)
4. 2 (10 3/4 ounce)canscream of chicken soup, undiluted
5. salt and pepper
6. 1tablespoonlemon juice
7. 2tablespoons gratedparmesan cheese (optional)
8. 1/2teaspooncurry powder (optional)
9. 1/4cup choppedcelery
10. 1mediumonion, chopped
11. 2tablespoons fresh mincedgarlic(optional or to taste)
12. 3tablespoonsbutter
13. 2cups gratedcheddar cheeseor any favoritecheese
14. 1 1/2cups crushedcracker crumbs(Ritz is best)
15. 2-3tablespoons meltedbutter(or less if desired)

DIRECTIONS

1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking pan.
3. Cook the broccoli florets until firm-tender (don’t overcook, otherwise the broccoli will get mushy when baked in the oven).
4. In a frypan over medium heat, saute the onion, celery and garlic (if using) in the 2 Tbsp butter until soft; set aside.
5. In a bowl, mix the mayo, soup, lemon juice, cooked chicken, salt, pepper, Parmesan cheese and curry (if using).
6. Layer the bottom of the casserole dish with the broccoli florets.
7. Layer the chicken/mayo mixture over the broccoli in the pan.
8. Sprinkle with the grated cheese.
9. Top with the buttered cracker crumbs.
10. Bake for 30-35 minutes or until hot and bubbly.