10 3/4 oz. can cream of chicken soup
1/2 c. mayonnaise or salad dressing
1/2 tsp. lemon juice
1/4 tsp. curry powder
2 c. cooked cubed chicken
1/2 pkg. frozen vegetables (carrots, broccoli, cauliflower)
1/2 c. grated American cheese
1/4 c. melted butter
1 c. crushed corn flakes
1 tsp. parsley flakes

Thoroughly blend soup, salad dressing, lemon juice and curry powder in a 2 quart casserole. Stir in chicken and vegetables. Sprinkle with cheese. Combine butter, corn flakes, and parsley flakes. Top casserole with this mixture. Bake at 350 degrees for 45 minutes. Serves 4.