6 chicken breast, cooked and cut bite size
2 cans cream of chicken soup
3/4 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. curry powder
2 pkg. frozen broccoli
3/4 stick butter
1/2 pkg. Pepperidge Farm herb dressing mix

Melt butter. Add herbed crumbs. Set aside. Cook broccoli slightly. Set aside. Mix soups with 1/4 cup milk, mayonnaise, lemon, and curry. Heat for better mixing. Line 2 1/2 or 3 quart casserole dish with 1/2 buttered crumbs. Spread drained broccoli over crumbs and then chicken over broccoli. Cover with soup mixture and top with crumbs. Bake at 350 degrees for 20 minutes or until baked through.