1 pkg. rice pilaf, cooked
2 or 3 whole boneless chicken breasts, cooked & cubed
2 pkgs. frozen chopped broccoli, cooked
1 c. mayonnaise
2 cans cream of chicken soup
2 c. milk
1 tsp. lemon juice
1 sm. pkg. Pepperidge Farm herb stuffing
1 c. shredded cheddar cheese
1 stick melted butter
3/4 tsp. curry

In 9"x13" pan, put in cooked rice pilaf, mix 1/2 of the stuffing mix with the broccoli and cubed chicken. Put on top of the rice. Mix undiluted soup, milk, mayo, lemon juice and curry. Pour over rice, chicken, broccoli mixture. Mix remaining stuffing mix with the melted butter, shredded cheddar cheese and top the casserole. Bake at 375 degrees for 35 to 40 minutes.