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2 cups (about) cooked chicken, cut into bite size pieces
1 Large head fresh broccoli (or frozen) cut into flowerettes. Steam until crisp, tender, and drain
1/2 to 1 cup grated cheddar cheese
Crushed cornflakes
Chunk of butter or margarine
Soup mixture:
2 cans cream of chicken soup
1/2 to 1 cup mayonnaise
1 tablespoon lemon juice


Spread steamed broccoli in bottom of 9x13 baking dish. Arrange chicken chunks over the top. Spread soup mixture over broccoli and chicken.

Sprinkle with cheese and top with mixture of cornflakes whirrled in blender with butter.

Bake at 350 until it bubbles throughout. Serve with rice.

Note: Can be prepared ahead and frozen.