6 chicken breasts
3 cans cream of chicken soup
1 1/2 c. mayonnaise
2-3 tbsp. curry powder (add more or less to taste)
2-3 tbsp. lemon juice
3 pkg. frozen broccoli
Approximately 1/2 c. grated Cheddar cheese
Approximately 1 c. buttered, crushed Ritz crackers

Simmer chicken breasts for 1 hour; put 2 bouillon cubes in water. Cool and then debone. Combine mayonnaise, soup, curry powder and lemon juice; set aside.

Cook broccoli until slightly tender, but still firm. Melt 1/2 cup butter, add 1 sleeve of finely crushed Ritz crackers. Butter a 9x13 inch casserole dish. Put a layer of chicken pieces, followed by stalks of broccoli, alternate until chicken and broccoli are used up.

Pour sauce over chicken and broccoli. Top with grated cheese and crushed Ritz crumbs. Bake uncovered at 375 degrees for 45 minutes; longer if sauce is not bubbling. Serves 6-8.