3 (10 oz.) pkg. frozen broccoli spears
4 chicken breasts, steamed & boned
2 cans condensed cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. curry powder
1 c. med. Cheddar cheese

Cook broccoli in boiling salted water until tender and drain. Arrange stalks of broccoli in greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish, with every other one facing the opposite side of dish. Place chicken on top.

Combine soup, mayonnaise, lemon juice and curry powder. Pour over the chicken and sprinkle with cheese. Top with 1/2 cup bread crumbs with butter. Bake at 350 degrees for 25-30 minutes or until heated thoroughly. This can be made a day ahead. Just put it together and keep in refrigerator; set out next day and bake.