3 whole chicken breasts
2 1/2 lbs. fresh broccoli
3 (10 oz.) cans mushroom soup
1 c. mayonnaise
3/4 tsp. curry powder
1 tsp. fresh lemon juice
3/4 c. grated cheddar cheese
1/2 pkg. Pepperidge Farm herb stuffing mix, crumbled with 1/4 c. melted butter

Cook chicken until tender adding celery tops and onion salt for flavor. Cool. Remove skin and bones, cut in pieces. Steam broccoli. Butter flat 3 quart casserole. Spread broccoli over bottom, then chicken. Mix soup, mayo, curry and lemon juice. Pour over chicken. Cover with cheese and then stuffing mix. Bake at 350 degrees for 45 minutes or until bubbly. Serves 10. Shortcut: Use chunk white chicken, pre-cooked.