2 pkgs. (10 oz.) frozen broccoli spears, thawed
5 lg. chicken cutlets
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
Cornflake crumbs
1 stick Cracker Barrel sharp cheddar cheese

Place broccoli spears across bottom of 18 1/2 x 13 1/2 x 1 1/2 inch pan. Cut chicken cutlets in half and place them flat on top of broccoli. Mix soup, mayonnaise, curry powder and lemon juice together and pour over chicken and broccoli. Top with cornflakes. Grated cheddar cheese over casserole. Bake at 350 degrees approximately 1 1/2 hours. Serve over curried rice. Serves 5.