Chicken & Broccoli Bake

Since I had the breast meat leftover from the chicken I used for the minestrone stock, I decided to make a recipe my mother acquired long ago from her sister, Bunny.  She used to make this simple casserole when I was young and I've always loved it, though I leave out two of the ingredients that I think are nasty.  I feel I should mention them for those who actually like the stuff.  Left out was a cup of mayonnaise (which, to me, looks like what a cardiologist would scrape out from your arteries) and 1/2 tsp of curry powder.

I chopped up a can of sliced water chestnuts and mixed them with 2 cans of Cream of Chicken soup, 2 tsp lemon rind, and a cup or so of shredded medium cheddar.  In a casserole dish I spread out a 12oz bag of frozen broccoli and the torn up pieces of chicken breast.  I poured the soup mix over that and spread it out.  I melted down about a tablespoon or so of butter and then mixed it with 1/2 cup of breadcrumbs making sure they were all coated.  Spread the breadcrumbs over the casserole.  All that was left to do was bake it at 350 for about 45 minutes until bubbly and warm.