1-2 lb. boneless chicken breast
1 can cream of chicken soup
1/2 c. mayonnaise
1 fresh lemon, squeezed
1 tbsp. curry powder
1/4 c. chicken broth
1 lb. frozen broccoli pieces
1 sm. pkg. Pepperidge Farm stuffing
1/2 c. melted butter

Poach chicken pieces, reserve broth. Dice and layer in 8"x11" pan. Layer broccoli over chicken. Combine soup, mayo, lemon juice, curry and broth. Pour over broccoli. Spread crumbs over top, spoon butter over crumbs. Bake at 350 degrees for 35 minutes or until hot.