2 whole breasts and 6 thighs, cooked and diced
2 pkg. chopped broccoli, cooked
2 cans cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
1 tsp. curry powder
1 stick melted butter
1 pkg. Pepperidge Farm herb dressing

Place diced chicken in 3 qt. shallow casserole dish; top with broccoli. Mix soup, lemon juice, mayonnaise and curry powder; pour over chicken and broccoli; sprinkle herb dressing over top. Pour melted butter over all and cook at 350°F for 30 minutes. Cover lightly with aluminum foil to keep topping from browning too rapidly.

Serves 12.