12 lg. boneless and skinless chicken breast cutlets
Onion, celery, carrot, pepper and salt for cooking
4 pkgs. frozen broccoli spears (Birds eye)
4 cans Campbell's cream of chicken soup
2 c. Hellmann's mayonnaise
1 pt. sour cream
2 c. grated Cheddar cheese
2 tbsp. lemon juice
2 tsp. curry powder
Salt and pepper to taste
1 c. grated Cheddar cheese
Paprika

Simmer chicken cutlets in water to cover with onion, celery, carrots, salt and pepper for 20 minutes. Cook broccoli until just cooked. Mix together soup, sour cream, mayonnaise, 2 cups grated Cheddar cheese, lemon juice, curry, salt and pepper.

Drain broccoli well and arrange in bottom of large greased disposable aluminum roasting pan. Arrange chicken on top. Pour sauce over all. Top with 1 cup grated Cheddar cheese and sprinkle with paprika. Dot with butter.

May be made up to 2 days ahead and refrigerated, or frozen if longer. Cooked at Church 60 minutes at 350 degrees or until bubbly and hot through - longer if frozen.