SHRIMP AND CHICKEN CASSEROLE
1 (2 1/2 – to 3-pound) chicken
4 cups water
1 teaspoon salt
1 pound medium-size shrimp
2 (16-ounce) packages broccoli spears
1 cup mayonnaise
1 (10 1/2 -ounce) can cream of chicken soup
1 (10 1/2 -ounce) can cream of celery soup
3 tablespoons lemon juice
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
1/2 cup soft breadcrumbs
1 tablespoon melted butter
Paprika (for garnish)
Cook chicken in water and salt; cut into bite-size pieces. Cook shrimp; peel and de-vein. Spread broccoli evenly in lightly greased 9-inch by 13-inch pan. Combine mayonnaise, and next 4 ingredients, spread about 1/3 over broccoli. Set remainder aside. Combine chicken and shrimp, spread evenly over casserole, and top with remaining sauce. Cover and chill up to 8 hours.
Remove casserole from refrigerator and let stand at room temperature 30 minutes.
Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheese. Combine breadcrumbs and butter, sprinkle over cheese. Top with a light sprinkling of paprika. Bake an additional 15 minutes.