1 1/4 lb. skinless, boneless chicken breasts, cut into 1/2 inch strips
2 tbsp. vegetable oil
2 (10 oz.) pkg. frozen broccoli florets, thawed
1 can condensed cream of mushroom soup
1/2 c. salad dressing (Miracle Whip Light)
1 tbsp. lemon juice
1 tsp. curry powder
1 c. shredded sharp cheddar cheese
Salt and pepper to taste

Preheat oven to 375 degrees. Sprinkle chicken with salt and pepper. In a large frying pan heat oil over medium heat. Add chicken strips. Cook, tossing, until meat turns opaque (about 3 minutes). Remove chicken from pan with a slotted spoon; reserve pan juices. Brush a 12 x 8 x 2 inch baking dish with reserved pan juices. Arrange broccoli florets on bottom of baking dish; top with chicken strips. Add soup, Miracle Whip, lemon juice, and curry powder to remaining pan drippings. Stir over low heat for 1 minute, until well blended. Pour sauce over chicken and broccoli. Sprinkle casserole with cheese. Cover and bake 30 minutes until hot and bubbly.