4-5 chicken breasts
1 lg. stalk broccoli
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp. curry powder
1 tsp. lemon juice
1 c. bread crumbs
1/2 stick mayonnaise

Bake or broil or brown in pan chicken breast until tender. Cook broccoli until tender. Place in 3 quart casserole or Pyrex cake pan. Tear chicken from bones and place on top of broccoli. Then add the water chestnut. Combine soup, curry powder, lemon juice and pour over casserole. Melt butter and mix with bread crumbs. Sprinkle on top of casserole. Bake at 350 degrees for 45 minutes or until chicken is done.