2 whole chickens or 8 breasts
2 (10 oz.) pkgs. broccoli spears
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. shredded Cheddar cheese
1 c. mayonnaise
1/4 tsp. curry powder
2 tbsp. butter
1/2 c. bread crumbs

Boil chicken until done. Take chicken off bones and set aside. Steam broccoli spears and set aside. Combine soup, juice, cheese, mayonnaise, and curry. Let it melt and blend (not necessarily smooth). Pour over layer of broccoli and chicken in 9 x 12 inch baking dish. Mix bread crumbs and butter; sprinkle over top. Bake for 25 minutes in 325 degree oven.