Sharon Flack's Chicken, Cheese and Broccoli

This casserole full of yumminess comes from mom's cousin Sharon (Flack) Hall.  We first had it while visiting Sharon at the "camp" in Fair Haven, New York.  The house has been in the Flack family for longer than I know, and is nestled dreamily on Lake Ontario.  The view is out of this world beautiful, and is one of my favorite places on Earth.

Another tidbit about this one-dish wonder is that my niece, Brynn actually competed in the Kids' Pillsbury Bake-Off with this recipe here in Phoenix about 10 years back.  There were about 12 kids or so who competed.  She didn't win, but this recipe is a winner in our family ever since!


Sharon's Chicken, Cheese, and Broccoli
3 packages frozen broccoli (drained)
3 cans of cream of mushroom or cream of chicken soup
1-1/2 cups mayonnaise
4-5 chicken breasts, cooked and cubed
3-4 cups (or so) SHARP cheddar cheese, shredded

Mix soup, mayo, and 2 cups of cheese.
Place broccoli, and chicken in the bottom of oblong casserole dish.
Spread mixture on top, and sprinkle with
remaining cheese.

Bake @ 350 degrees for 45 minutes until bubbly.

Notes: uh... this ISN'T  a low fat recipe, so don't kid yourself.  Also,  I use cream of chicken, and cut the mayo down to 1 cup. Also, spray your dish w/ Pam, and make your life easier.