2 pkgs. frozen chopped spinach or broccoli
3 to 4 boned and skinned chicken breasts
1 to 2 cans of cream of chicken soup; undiluted
1 c. mayonnaise
1 tbsp. lemon juice
1/2 to 1 tsp. curry powder
1/2 c. shredded sharp cheddar cheese
1/2 c. soft bread cubes or croutons
1 tsp. melted butter

Cook vegetables and drain well. Cover bottom of a 9 x 12 inch glass or aluminum pan. Arrange chicken pieces on top of the vegetables.

Combine the soup, mayonnaise, lemon juice, and curry powder and mix well. Pour evenly over the chicken and vegetables. Bake 1/2 hour at 325 degrees.

Remove from oven. Stir butter and croutons together and spread evenly on top of the curry. Then sprinkle cheese over the croutons. Return to oven and bake at 325 degrees for an additional 15 minutes. Serves 4 to 6.