6 chicken breasts or 1 whole chicken, cooked and boned
2 (10 oz.) pkgs. frozen chopped broccoli, cooked
2 cans cream of chicken soup
3/4 pkg. Pepperidge Farm Herb Crumbs
3/4 c. mayonnaise
2 tbsp. lemon juice
1/2 tsp. curry powder
1 stick butter, melted

Place pieces of chicken in 9x13-inch baking dish; top with cooked broccoli. In a small bowl, mix soup, mayonnaise, lemon juice, and curry powder. Pour mixture over chicken and broccoli. Sprinkle top with crumbs and melted butter. Bake 30 minutes at 350 degrees until bubbly.