4-5 cooked chicken breasts, cut into bite size pieces
2 (10 oz.) pkgs. cooked broccoli
1 (10 1/2 oz.) can of cream of chicken soup, undiluted
1/2 c. mayonnaise
1/3 c. evaporated milk
1 c. grated or shredded cheddar cheese
1/2 tsp. curry powder
1 tsp. lemon juice
1/2 stick butter
1 c. Pepperidge Farm bread dressing

Preheat oven to 350 degrees. Grease casserole dish and layer chicken and broccoli. Mix soup, mayonnaise, milk, cheese, curry and lemon juice; pour over chicken and broccoli. Mix butter with bread dressing in skillet until brown. Bake at 350 degrees for 35 minutes or until bubbly.