4 c. cubed chicken
1 large can cream of chicken soup
1 c. mayo
2 tsp. lemon juice
1/2 tsp. curry powder
1 c. broccoli
carrots
cauliflower
6 to 8 tbsp. Velveeta cheese
2 c. corn flake crumbs
2 tsp. parsley flakes
1 c. melted butter

Grease 13 x 9-inch pan. Mix chicken, cream of chicken soup, mayo, lemon juice and curry powder. Blanch for 5 minutes the broccoli, carrots and cauliflower. Drain, then add to chicken mixture. Melt Velveeta cheese and mix with corn flake crumbs, parsley flakes and melted butter and spread over chicken mixture already in pan.

Bake at 350°F for about 45 minutes.