1 can cream of chicken soup
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder
1 (8oz) box frozen broccoli spears
2 cups cooked chicken chopped
1/4 cup butter melted
1 cup dry bread crumbs or corn flake crumbs
Combine soup, mayonnaise, lemon juice & curry powder to make sauce.
Thaw & drain broccoli and place in bottom of greased shallow casserole (about 8" or 9" square). Cover with chicken and top 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.
Notes: Wes's favorite!
Serving Ideas: Serve with a fruit salad or broiled peach halves.