Ingredients
8 cups frozen broccoli florets or chopped broccoli2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup mayonnaise1 teaspoon lemon juice3 cups cubed cooked chicken1 cup shredded sharp cheddar cheese3/4 cup dry bread crumbs3 tablespoons butter, melted1 tablespoon sliced pimientos, optional
Preparation
Preheat oven to 325°. In a large saucepan, cook the broccoli in boiling water for 1 minute; drain. Set aside.
In a large bowl, combine the soup, mayonnaise and lemon juice; add broccoli and chicken. Gently stir to combine; transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top.
Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand for 10 minutes before serving. If desired, garnish with pimientos.
