2 (10 oz.) pkgs. broccoli spears or cuts, cooked & drained
5 to 7 chicken breasts, boiled, skinned & diced
1 can cream of mushroom soup
1 tsp. curry powder
1 tsp. lemon juice
3/4 lb. cheddar cheese, grated
1/2 (8 oz. pkg.) Pepperidge Farm herb crumb stuffing mix
1 can cream of chicken soup
1 c. mayonnaise or salad dressing
1/2 c. milk
5 tbsp. butter, melted

Grease 9 x 13 inch pan. First layer broccoli in pan. Follow with layer of chicken. Mix soups, curry, mayonnaise, lemon juice and milk; then pour over chicken and broccoli. Sprinkle cheese over soup mixture. Top with crumbs that have been tossed in melted butter. Bake at 350 degrees for 45 minutes.