1 can cream of chicken soup
1/2 c. mayonnaise
2 c. diced cooked chicken
1/2 tsp. lemon juice
1/2 pkg. frozen mixed vegetables
1/4 tsp. curry powder
1/2 c. grated American cheese
1/4 c. butter
1 c. crushed cornflakes
1 tsp. parsley flakes

Blend soup, mayonnaise, lemon juice and curry in a 2 quart casserole. Stir in chicken and vegetables. Sprinkle with cheese. Combine butter, cornflakes and parsley, place on top of casserole. Bake at 350 degrees for 45 minutes.