4 chicken breast halves
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. mayonnaise
1/2 tsp. fresh lemon juice
1/2 tsp. curry powder or to taste
1/4 c. soft bread crumbs
1 tbsp. butter
1 (10 oz.) pkg. frozen broccoli spears, cooked & drained
1/2 c. shredded cheddar cheese
Freshly cooked rice

Place chicken in medium skillet and add water just to cover. Simmer until tender, about 20 to 30 minutes. Drain well. Let cool slightly. Remove meat from bones.

Preheat oven to 350 degrees. Combine next 4 ingredients in small bowl and blend well. Mix bread crumbs and butter in another small bowl. Arrange broccoli in single layer in bottom of 1 1/2 quart baking dish. Cover with chicken. Pour soup mixture over. Sprinkle with bread crumbs and cheese. Bake until heated through, about 25 minutes. Serve over rice. 4 to 6 servings.