2 (10 oz.) pkgs. frozen chopped broccoli
3 c. sliced cooked chicken (3 chicken breasts)
2 cans (10 1/2 oz.) cream of chicken soup
1/2 c. mayonnaise
2 tsp. lemon juice
1/2 to 1 tsp. curry powder
1/2 c. shredded cheese
1/2 c. toasted sliced almonds
1 c. Pepperidge Farm herb seasoned dressing
2 tbsp. melted butter

Cook broccoli until tender. Drain. Arrange in greased 9 x 13 inch pan. Place chicken breasts on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over chicken. Sprinkle with cheese, then with almonds. Toss dressing with melted butter and sprinkle over all. Bake 25 to 30 minutes or until thoroughly heated. Serves 12+.