Quick Chicken Broccoli (and Vegetable Rice VARIATION) Casserole

2 cups cooked, diced chicken

4 cups fresh or frozen broccoli cuts

1 can cream of chicken soup

3/4 cup mayonnaise

1 tsp lemon juice

1 cup shredded cheese

Bread crumbs or crushed potato chips for topping (optional)

Cook broccoli until just crisp-tender.

Place in bottom of a 13" X 9" casserole dish.

Evenly scatter diced chicken on top of broccoli layer.

Mix together soup, mayo, and lemon juice...

Pour over layers.

Top with cheese (and crumbs, if desired)

Bake at 350° 35 - 45 minutes until hot and bubbly.

Variation:

2 cups cooked rice (Minute or regular)
12 - 16 oz. frozen California Medley vegetables, thawed, but not cooked
(I use the Aldi steamable brand - veg pieces are a smaller size)
2 cups cooked, diced chicken
1 can cream of chicken soup
3/4 cup mayonnaise
1 tsp lemon juice
1 cup shredded cheese

Place cooked rice in bottom of an 8" X 8" casserole dish.
Layer vegetables evenly on top.
Layer chicken on top of vegetables.
Mix together soup, mayo, and lemon juice.
Pour evenly over layers.
Top with cheese.
Bake at 350° 35 - 45 minutes until hot and bubbly.