4 whole chicken breasts
3 (10 oz.) pkgs. cut broccoli
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
Juice of 1 lemon
2 tsp. curry powder
1 c. shredded Cheddar cheese
1 c. Pepperidge Farm Herb Stuffing Bread Crumbs
3 tbsp. melted butter

Stew chicken, remove skin and bones and break into bite size pieces. Undercook broccoli. DRAIN WELL. Put broccoli into 9x13 inch pan. Arrange chicken on top.