Chicken And Broccoli Casserole - cooking recipe

Ingredients

6 single chicken breasts
3 stalks fresh broccoli
2 cans cream of chicken soup
2 stalks celery, chopped
1 c. bread crumbs, sauteed in margarine
2 green onions, chopped
1 c. mayonnaise
3/4 lb. grated extra sharp cheddar cheese
1/2 stick margarine
1/2 tsp. lemon juice
Salt and pepper to taste

Preparation

Boil chicken with celery, green onions, salt and pepper until tender; drain; let cool, then cut or tear chicken into small pieces.
Cook broccoli in small amount of water 10 to 15 minutes; drain and set aside.
Mix chicken soup and mayonnaise with lemon juice.
Grease a 9x13-inch casserole with butter and add a layer of broccoli, then a layer of chicken, ending with a layer of grated cheese.
Pour about 1/3 cup of chicken soup and mayonnaise mixture over this.
Repeat layers ending with remaining soup mixture, then top with bread crumbs.
Wrap pan completely with foil and place in freezer for at least 24 hours.
Allow to thaw naturally and place in cold oven.
Set oven temperature at 350 degrees and bake for 45 minutes.
Remove foil and continue baking until bread topping is browned and casserole is bubbling.
Garnish with parsley.