8 chicken breast halves
1 tsp. salt
2 (10 oz.) pkgs. frozen broccoli spears
1 (10 1/2 oz.) can cream of chicken soup, undiluted
1/2 c. commercial sour cream
1/2 c. mayonnaise
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. grated Parmesan cheese
Paprika

Combine chicken and salt in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken, and let cool. (Reserve broth for use in another recipe.) Remove skin; bone chicken, and coarsely chop meat. Set aside.

Cook broccoli according to package directions; drain well. Arrange in a lightly greased 13x9x2 inch baking dish.

Combine next 7 ingredients; spoon half of sauce over broccoli. Arrange chicken over sauce. Cover and refrigerate overnight. Let stand at room temperature 30 minutes before baking. Bake at 350 degrees F. for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes. Yield: 8 servings.