4 chicken breasts, bone in, skin removed
1 lg. head fresh broccoli
2 cans cream of chicken soup
3/4 of (15 1/2 oz.) can College Inn chicken broth
1 c. Hellmann's mayonnaise
1 tsp. lemon juice
1/2 to 1 tsp. curry powder
1 1/2 c. American cheese, cubed
4 slices bread, crusts removed
2 tbsp. butter
1/2 c. slivered almonds

Steam broccoli until still crunchy, about 5 minutes. Poach (boil slightly) chicken breasts for 20 minutes. Let cool. Remove meat in chunks.

Combine soup, chicken broth, mayonnaise, lemon juice and curry powder; warm over low heat. Toast breast cubes and almonds by tossing in butter over medium high heat in skillet.

In 9x13 inch pan, layer broccoli, chicken chunks, soup mixture, American cheese cubes, and toasted bread cubes and almonds. Bake for 35 to 45 minutes at 350 degrees.