2 (10 oz.) pkgs. frozen broccoli spears, thawed
5 lg. chicken cutlets
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 tsp. curry powder
1/2 tsp. lemon juice
Corn flake crumbs
1 stick Cracker Barrel sharp cheddar cheese

Place broccoli spears across bottom of 9"x13" pan. Cut chicken cutlets in half and place them flat on top of broccoli. Mix soup, mayonnaise, curry powder and lemon juice together. Pour over chicken and broccoli. Top with corn flakes. Grate cheddar cheese over casserole. Bake at 350 degrees for about 1 1/2 hours. Serve over curried rice.