1 c. sour cream
2 c. chopped cooked chicken
2 pkg. frozen broccoli florets (cooked & drained)
2 cans cream of chicken soup
1 c. mayonnaise
1 can water chestnuts
1 tbsp. lemon juice
1 reg. size Pepperidge Farm dressing
1 1/2 sticks butter
1/2 tsp. curry powder

Mix. 1 c. mayonnaise 1 c. sour cream 1 tbsp. lemon juice 1 can water chestnuts 1/2 tsp. curry powder

After mixing the above ingredients, add chopped chicken to mixture.

Mix butter (melted) with Pepperidge dressing. Put 1/2 of broccoli in bottom of casserole 1/2 of chicken mixture and 1/2 of crumb mixture. Repeat layers. Bake at 350 degrees for 40-60 minutes.