1 lb. chicken cutlets
2 cans cream of chicken soup
1 c. mayonnaise
2 1/2 tbsp. lemon juice
1/2 c. cheddar cheese
2 (10 oz.) pkgs. frozen broccoli
1/2 c. bread crumbs
2 tbsp. butter
1/2 tbsp. curry powder, adjust to taste (opt.)

If using curry powder, reduce lemon juice to 1 teaspoon.

Preheat oven to 350 degrees. Cut chicken cutlets in bite-size pieces. Brown lightly in butter. Cook broccoli until slightly tender (broccoli should be slightly hard). Put broccoli in large baking dish. Pour chicken pieces on top.

In a separate mixing bowl, combine chicken soup, mayonnaise and lemon juice; mix well. Pour this sauce over chicken and broccoli. Sprinkle top heavily with grated cheddar cheese. Top with buttered bread crumbs. Bake at 350 degrees for 45 minutes. Serves 4 to 6.