3 whole chicken breasts
2 (10 oz.) pkgs. frozen broccoli spears
1 (10 3/4 oz.) cream of chicken soup
1/2 c. mayonnaise
1/3 c. evaporated milk
1 c. Cheddar cheese, shredded
1 tsp. lemon juice
1/2 tsp. curry powder
1 tbsp. butter, melted
1 c. bread crumbs

Cook chicken in salted water with celery stalk, onion and celery seed until tender. Remove skin, debone and cut into quarters. Cook broccoli until just tender, according to directions. Combine soup with mayonnaise, milk, cheese, lemon juice and curry powder. Stir well. Arrange broccoli then chicken in 9 x 11 inch buttered casserole. Top with sauce mixture. Sprinkle with buttered bread crumbs. Bake at 350 degrees or 25 to 30 minutes until bubbling. Serves 6.