Broccoli Casserole

3 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

2 (10 ounce) packages chopped frozen broccoli, thawed (or raw broccoli, steamed for a few minutes) 

1/2 -1 lb chicken, cooked (cubed or shredded)

2 cups cooked rice (i.e. 1 cup non-cooked rice)

1 (10.75 ounce) can condensed cream of mushroom soup

1+ cups shredded sharp Cheddar cheese

1 cup mayonnaise

2 eggs, beaten

1/2-1 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons lemon juice

12 buttery round crackers, crushed fine

2 tablespoons butter

Preheat oven to 350 degrees F (175 degrees C). Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion and garlic until golden. In a small bowl, mix together soup, cheese, mayonnaise, eggs, salt, pepper, and lemon juice. In a large casserole dish, mix together onion/garlic, broccoli, chicken and rice. Add contents of small bowl to casserole dish and mix. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.