6 lg. chicken breasts, cooked, cut into bite-size pieces
2 (10 oz.) pkgs. frozen chopped broccoli
2 (10 oz.) cans of cream of chicken soup
1 c. mayonnaise
3/4 to 1 tsp. curry powder to taste
3 tbsp. lemon juice
8 oz. grated cheddar cheese
Bread crumbs
2 (2 1/2 oz.) jars mushrooms

VOLUNTEER CHICKEN FOR 78:
39 chicken breasts (14 to 16 lbs.)
13 (10 oz.) pkgs. frozen chopped broccoli
1 3 cans cream of chicken soup
6 1/2 c. mayonnaise
6 1/2 tsp. curry powder, more or less
19 1/2 tbsp. lemon juice (1 1/2 c. Chablis or white wine)
3 1/4 lbs. cheddar cheese, grated
32 1/2 oz. canned mushrooms
Bread crumbs

Mix first 6 ingredients until thoroughly blended. Place in a greased 9 x 13 inch pan. Sprinkle cheese on top and spread with mushrooms and sprinkle with bread crumbs. Refrigerate overnight or up to 2 days. Bake in 350 degree oven for 45 minutes.