1 1/2 c. cut up bite-sized chicken cutlets
2 cans Campbells cream of chicken soup
1 box frozen broccoli or bunch fresh broccoli, cut up
1 (8 oz.) pkg. shredded cheddar cheese
1 1/2 c. bread crumbs
3/4 stick of butter
1 tsp. curry powder
3/4 c. mayonnaise

Place chicken and broccoli in pan. Mix chicken soup, mayonnaise and curry together. Pour over chicken and broccoli. Spread cheese over top. Melt butter and add bread crumbs. Spread over the cheddar cheese. Bake 50 minutes at 350 degrees. Serve over rice.