2 cans mushroom soup
1 1/2 tsp. curry powder
2 pkgs. frozen broccoli (10 oz.) sliced and stemed
1 1/2 c. grated Cheddar cheese
1 c. mayonnaise
3 tsp. lemon juice
4 whole chicken breasts
1 c. Italian bread crumbs
1/2 c. sliced almonds, optional
Rice, optional

Poach chicken in 5 cups water until no longer pink (about 20 minutes). Cool and remove skin and bones. Cook broccoli until tender. Cut chicken into strips. Layer chicken, then broccoli in 9 x 13 dish. Combine soup, mayonnaise, curry powder and lemon juice and half of cheese in bowl. Mix well. Pour over chicken and broccoli. Sprinkle cheese and bread crumbs on top. Pat down (almonds last, optional). Bake uncovered at 350 degrees for 30 minutes. Serve over rice. Delicious.