This recipe is a mix-up of two different ones. We usually have it at my dad's and everyone loves it.
Chicken and Broccoli
Preheat oven to 350*.
2 cans cream of mushroom soup
1 c mayonnaise
1 beef bouillon cube dissolved in 1 soup can of water
1 Tbsp lemon juice
Mix soup and mayonnaise together, add lemon juice and water. Stir well; set aside.
2 boneless chicken breasts, cut into 1-1 1/2 inch chunks
2 stalks broccoli, cut into chunks and flowerets
1 box wild rice mix (original)
2 c. grated cheddar
1 c. bread crumbs
2 or more pats of butter
Cover bottom of 9x13 pan with about 1/2 the sauce; sprinkle rice over the sauce. Arrange chicken pieces and broccoli chunks on top. Sprinkle with the flavoring packet from the rice. You can add some dried parsley or 1 can of drained mushrooms. Cover with remaining sauce; sprinkle with the cheese. Cover with the breadcrumbs. Chope butter into bean-sized chunks and sprinkle on crumbs. Cover and bake about 1 hour. Uncover during the last 15 minutes of cooking to let crust brown. Let sit a few minutes before serving.