4 chicken breast halves
1 can cream of celery soup
1/2 c. mayonnaise
1/2 tsp. lemon juice
1 tsp. curry powder
1/4 c. soft bread crumbs
1 tbsp. butter
1 (10 oz.) pkg. broccoli spears, cooked and drained
1/2 c. shredded cheese

Place chicken in medium skillet and add enough water to cover. Simmer until tender, about 20 to 30 minutes; drain well. Let cool and remove bones. Preheat oven to 350 degrees.

Combine celery soup, mayonnaise, lemon juice and curry powder and blend well. Mix bread crumbs and butter in a separate small bowl. Arrange broccoli in single layer in bottom of 1 1/2 quart baking dish; cover broccoli with chicken. Pour soup mixture over all; sprinkle with cheese and bread crumbs. Bake until well heated, about 25 minutes. Serve with or over rice. Yield: 4 to 6 servings.