Ingredients

• 6 boneless skinned chicken breasts
• 2 pkg. broccoli with butter (save butter)
• 1 tsp. lemon juice
• 2 cans cream of mushroom soup
• 1 cup real mayonnaise
• 1/4 tsp. curry powder
• 1 cup mild shredded cheddar cheese
• Pepperidge Farm bread crumbs (blue bag)

Method

1. Cook and cool chicken.
2. Cook and cool broccoli.
3. Mix together soup, mayonnaise, curry and cheese.
4. Break or cut chicken into large pieces and layer on the bottom of a greased 9 X 13 pan.  Sprinkle chicken with lemon juice.
5. Spread enough soup mixture to barely cover the chicken (about 1/4 of the mixture)
6. Lay broccoli over chicken.  Cover with 1/2 of the butter sauce from broccoli.
7. Spread remaining soup mixture over the broccoli and cover with stuffing.
8. Cover with foil and bake at 350 degrees for 30 minutes.
9. Remove foil and bake for 30 more minutes.

Dinner:   serve with rice, mandarin orange salad, pineapple

Tip:  Don’t like mushrooms?  Substitute Cream of Chicken soup for the Cream of Mushroom.