4 chicken breast filets
1 bunch fresh broccoli
2 (10 oz.) cans cream of chicken soup
2 tbsp. lemon juice
2 tbsp. curry powder
3/4 c. mayonnaise
Salt and pepper to taste
4 slices white bread, toasted, crumbled
2 tbsp. butter
4 c. wide egg noodles, cooked

Wash chicken and pat dry. Place in baking dish. Bake at 350 degrees for 20 minutes. Cool and tear in strips. Steam broccoli. Arrange in 9x13 inch baking dish with heads toward outer edge. Layer chicken over broccoli.

Combine soup, lemon juice, curry, mayonnaise, salt and pepper in bowl; mix well. Pour over chicken. Saute bread crumbs in butter in skillet. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Serve over noodles.