1 bunch fresh broccoli (cooked)
6 cooked chicken breasts
2 cans cream of chicken soup
1/2 c. milk
1 tsp. lemon juice
3/4 c. real mayonnaise
1/2 tsp. curry powder
1 c. sharp Cheddar cheese (grated)
1/2 c. Pepperidge Farm dressing (croutons)
1/2 c. bread crumbs
2 tbsp. butter
3 c. cooked rice

Cook broccoli until tender. Arrange around edge of 7x11 casserole; keeping flower heads at edge of casserole. Put 3 cups of cooked rice in center. Arrange chicken breasts on top.

Combine soup, milk, lemon juice, mayonnaise, curry and cheese. Pour over chicken and broccoli. Top with croutons and drizzle with butter. Bake at 350 degrees for 40 minutes.