To speed up the prep for this dish, use a roasted chicken from the market or add extra pieces when roasting chicken for another meal.

20 oz. pkg. frozen broccoli or fresh equivalent (I prefer to use fresh)
4 chicken breasts, cooked and shredded (I roast bone-in chicken, then shred)
1 can cream of broccoli soup, undiluted
1 can cream of chicken soup, undiluted
3/4 c. mayonnaise
1 tsp. fresh lemon juice
3 c. shredded cheddar cheese
crushed potato chips

Cook/steam broccoli until just tender and layer in 9×13 baking dish. Top with shredded chicken. Mix together soups, mayo, lemon juice and 1 cup of cheddar cheese. Pour evenly over chicken. Top with remaining cheddar cheese. Bake at 350° for 20 minutes, then top with crushed potato chips. Continue to bake an additional 20 minutes. For a complete meal, serve with rice, salad and dinner rolls.