8 chicken breasts
3 pkg. frozen broccoli spears (10 oz. each)
3 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. sharp Cheddar cheese, grated
1 c. bread crumbs

Boil chicken until tender. Cook broccoli 5 minutes. In a 9 x 13 inch pan lay broccoli in (heads toward sides). Put chicken in center of stems.

Mix soup, mayonnaise, lemon juice and seasonings. Pour over breasts (not on broccoli heads). Sprinkle cheese and crumbs over breasts. Bake at 350 degrees for 30 minutes.