Recipe: Shrimp and Chicken Casserole

SHRIMP AND CHICKEN CASSEROLE

1 (3 pound) broiler-fryer
1 teaspoon salt
4 cups water
1 pound unpeeled medium-size fresh shrimp
2 packages (16 ounces each) frozen broccoli cuts, thawed and drained
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1 cup mayonnaise
2 tablespoons lemon juice
1/4 teaspoon ground white pepper
1 cup shredded Cheddar cheese
1/2 cup soft bread crumbs (homemade)
1 tablespoon butter or margarine, melted
Paprika

Combine chicken and salt in a Dutch oven; add enough water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth; reserve broth for another use, if desired. Let chicken cool to touch; skin, bone, and cut chicken into bite-size pieces. Set aside.

Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel shrimp, and devein, if desired.

Spread broccoli in a lightly greased 13 x 9-inch baking dish. Combine cream of chicken soup and next 4 ingredients; spread about 1/3 of soup mixture over broccoli. Sprinkle chicken and shrimp evenly over soup mixture in dish. Spread remaining soup mixture over chicken and shrimp.

Cover and bake at 350 degrees F for 30 minutes.

Uncover and sprinkle with cheese. Combine bread crumbs and butter; sprinkle over cheese. Bake, uncovered, 15 minutes or until thoroughly heated and bubbly.

Sprinkle with paprika.

Servings: 8
Source: Southern Living