1 can (10 oz.) condensed cream of mushroom soup
1 can (10 oz.) condensed cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
3/4 tsp. curry powder
1 bag (20 oz.) frozen broccoli cuts, thawed & well drained
3 lbs. cooked chicken, cut in cubes (6 to 8 c.)
1 c. shredded cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions

Heat oven to 350 degrees. Lightly grease 13 x 9 inch pan. Whisk undiluted soup, the mayonnaise, lemon juice and curry powder in a medium size bowl until well blended. Put broccoli in bottom of prepared baking dish; top with chicken. Pour soup mixture over top. Spread to cover. Sprinkle with cheese. Bake 25 to 30 minutes until lightly browned and bubbly. Scatter onion over top. Bake another 5 to 7 minutes more. 6 to 8 servings. Can be made ahead and frozen up to 3 months.