2 (10 oz.) pkgs. frozen broccoli (or fresh)
2 cans cream of chicken soup (or mushroom)
2 c. cooked chopped chicken
1 c. mayonnaise
1/2 tsp. curry powder
1 tsp. lemon juice
1/2 c. grated cheddar cheese

Cook broccoli until tender; drain. Arrange in greased 9x13 inch baking dish. Place chicken evenly on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. (Casserole may be kept refrigerated for 2 days if tightly covered.)

Bake at 350 degrees for 30 minutes, longer if taken from refrigerator (5-10 minutes).