Chicken Broccoli Casserole

Don't be fooled by the appearance of broccoli in this dish. It should not be filed under heart or waist friendly. In fact, Kevin tasted it and said, "Yumm. This is not good for me." It is delicious and super easy. Many thanks to Jen (and Terry) for the recipe. Send me more! I'm totally in love with casseroles right now.

Chicken Broccoli Casserole
1 head steamed broccoli
1 package chicken breast cooked and cut up (I actually used a half of a leftover rotisserie chicken. The mix of white and dark meat was delicious.)
1 can cream of chicken soup
1/2 cup mayo
1/2 tsp lemon juice
1 cup shredded cheddar cheese (Jen's recipe calls for 1/2 cup, but we really like cheese around here and tend to indulge.)
1/2 cup bread crumbs
2 tblsp melted butter
Spray baking dish with cooking spray. Arrange broccoli in an even layer and top with chicken. Mix chicken soup, mayo, and lemon juice in a small bowl. *Top chicken with soup mixture. Top soup mixture with cheese. Mix melted butter and breadcrumbs and then sprinkle on top of cheeses. Bake at 350 for 25-30 minutes.

*This is a bit different from Jen's original recipe. I needed to make the baking portion as simple as possible so that my injured husband could take care of it while I was out. Jen's original recipe calls for you to top the casserole with the breadcrumb mixture and then cook for 20 minutes. Then remove the casserole from the oven, sprinkle with cheese, and return to the oven for 5 minutes to melt the cheese.