3 lb. chicken breasts, boned, skinned
1 can cream of chicken soup, undiluted
1 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. curry powder
1 c. shredded sharp Cheddar cheese
1/2 c. Pepperidge Farm Dressing crumbs
1 c. mushrooms, sliced

Wash chicken breasts and place in buttered pan (13 x 9). Lightly pepper. Mix together all ingredients except crumbs and 1/4 cup of the cheese. Pour the mixture over the chicken, then sprinkle the remaining cheese and crumbs over that mixture. (Dot with butter, if desired.) Bake 1 1/2 hours in 325 degree oven. This may be made ahead and refrigerated before baking.