5 chicken breasts, cooked
1 can sliced water chestnuts
2 lbs. broccoli, partially cooked, heavy stems removed
1 c. mayonnaise
1 can cream of chicken soup (10 1/2 oz.)
1 tsp. curry powder (can use 2 tsp.)
1 tbsp. lemon juice
2 stalks celery, chopped and sauteed a bit
1 sm. onion
1/2 tsp. chervil leaves
1/2 tsp. paprika
Mrs. Dash, to taste
Parsley leaves, to taste
2 c. cheddar cheese extra sharp (can use 3 cups)
1 pkg. Stove Top stuffing (combine with 2 tbsp. melted butter)
1/4 c. chopped pecans

Butter a 9 x 13 casserole, then layer: broccoli; chicken cut in pieces; water chestnuts; onion and celery and cheese.

Mix soup, mayonnaise, curry and spices. Pour over. Sprinkle stuffing mix on top. Sprinkle chopped pecans on. Bake at 350 degrees for 30 to 40 minutes. Can be made ahead of time and refrigerated. Allow extra cooking time though.