1 whole chicken or left over turkey
2 cans cream of chicken soup
1 c. mayonnaise
3/4 tsp. curry powder
3 boxes frozen broccoli spears
1 tbsp. lemon juice
Grated cheese, 1/2 c. or more
1/2 bag Pepperidge Farm dressing
3 tbsp. butter, melted

Cook chicken until tender. Cool and cut meat into bite size pieces. Cook broccoli and cut into bite size pieces. Combine chicken soup, mayonnaise, curry powder and lemon juice in small mixing bowl. Place in 9"x13" casserole pan in layers: broccoli, chicken sauce; repeat until ingredients are used up. Sprinkle 1/2 cup or more grated cheese over top. Toss dressing with melted butter and place over all. Bake at 350 degrees for 30 minutes.