Chicken and Broccoli Casserole

Ingredients

1 can cream of chicken soup

½ cup mayonnaise

½ Tablespoon lemon juice

½ teaspoon curry powder

1 (8 oz) box frozen broccoli spears or florettes

2 cups cooked chicken in slices or chunks

¼ Cup melted butter

1 cup fine dry breadcrumbs for cornflake crumbs (can also use crushed Ritz crackers, but breadcrumbs are best)

Directions

Combine soup, mayonnaise, lemon juice and curry powder. Thaw and drain broccoli and place in bottom of greased, shallow casserole (about 8 or 9 in.²) Cover with chicken and topped with sauce. Mix crumbs and butter and sprinkle over top. (May cover tightly and refrigerate overnight at this point.) bake at 350 for 45 minutes. (I sometimes cook a little longer for one hour.)

I often doubled the recipe and cook in a full-size 9 x 13 inch Pyrex. When doubling however, I do not double the breadcrumbs and butter, or the mayonnaise.