1 (3 lb) fryer chicken, cut up, 1 (1 lb) bunch fresh broccoli, 1 (10oz.) can cream of chicken soup, 1/2 cup mayonnaise,  1/4  cup sour cream, 1 T. fresh lemon juice, zest of the lemon, 3/4 cup Texas Toast crushed to bread crumbs, 2 1/2 T. salted butter, melted, 2 cups sharp cheddar cheese, shredded.

Get out a large, heavy pot add the chicken and a small white onion, 2 garlic cloves, 1 celery stalk, 2 T. cilantro, 3 T. chicken bouillon.  Add enough water to cover the chicken.  Bring to a boil; cover and reduce to a simmer.  Cook for approximately 1 hour or until the chicken is tender.  Remove the chicken, and reserve the broth.  When the chicken cools, remove the bones and chop it into bite-sized pieces.  Preheat the oven to 350 degrees.  Wash the broccoli and remove the tough ends and separate it into spears.  Add the broccoli to the pot, along with 2 T. salt and 1 T. black pepper.  Add enough water to cover the broccoli and cook on high for 10 minutes.  Drain and set aside.  Get out a bowl add the soup, mayonnaise, sour cream, lemon zest, and lemon juice, mix well and set aside.  Combine the crushed toast and butter.Get out a baking dish, lightly grease the dish with butter.  Arrange the broccoli spears on the bottom of the dish.  Pour the soup mixture on top.  Evenly spread the toast crumbs on top.  Put the casserole in the oven and bake for 17-20 minutes .  Remove from the oven.  Sprinkle the cheese on to, return to the oven until the cheese melts.  Remove from the oven and serve.

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