6 chicken breast
1 (10 oz.) pkg. frozen broccoli
2 cans of cream of chicken soup
1 c. chicken broth
3/4 c. mayonnaise
1 1/2 tsp. lemon juice
3/4 tsp. curry powder
3/4 pkg. seasoned Pepperidge Farm dressing
1/4 lb. butter

Stew chicken in small amount of water, reserving 1 cup of broth. Tear chicken into pieces. Cook broccoli until slightly undercooked. Grease a 9 x 13 pan. Put layer of chicken in bottom of pan, then broccoli. Mix soup, broth, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle dressing over top. Bake uncovered at 350 degrees for 20 minutes or bubbly. Be sure casserole is very hot prior to serving.