3 whole chicken breasts
1 carrot, sliced
1 sm. onion, sliced
1 tsp. salt
2 (10 oz.) pkg. frozen broccoli spears
1 (10 oz.) can cream of chicken soup
2/3 c. mayonnaise (not salad dressing)
1/3 c. evaporated milk
1/3 c. grated cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder
1 tbsp. melted butter
1/2 c. fine bread crumbs

Cook chicken, carrot and onion in pot of hot water (enough to cover) with 1 teaspoon salt. Cook covered 45 minutes or until chicken is tender. Cook broccoli until tender and drain. Remove chicken from pot to cool. Then skin and pull chicken from bones in large pieces. Grease 2 quart casserole; arrange broccoli spears in bottom; top with chicken pieces.

Mix soup, mayonnaise, evaporated milk, cheese, lemon juice and curry powder. Pour over chicken. Mix melted butter and bread crumbs; sprinkle over sauce. Bake at 350 degrees until hot and bubbly, approximately 30 minutes. May be made day before and refrigerated, however bring to room temperature before heating.