2-3 c. cooked, cut up chicken
1/2 sm. onion, chopped
1 (10 3/4 oz.) can cream of chicken soup
1/3 c. mayonnaise
3 tbsp. flour
2 celery stalks, cut up
1 (10 oz.) pkg. frozen broccoli cuts
1/2 tsp. curry powder
1 tbsp. lemon juice
Hot buttered noodles

In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased crockpot. Cover and cook on low setting 6-8 hours or on low setting 2-3 hours. Serve over hot buttered noodles. Makes about 2 quarts.

Hint: I add carrots (raw, cut up) and more broccoli, sometimes. You can double this recipe. You can also add some chicken broth if too thick. You can mix this the night before and keep in refried and cook the next day while you're away.