Kathie Lee Gifford'S Chicken And Broccoli Divine

• 3 whole chicken breasts, poached and shredded
• 40 ounces frozen broccoli, packages cooked and well-drained
• 3 (10 3/4 ounce) cans cream of chicken soup
• 2 1/4 cups vegan mayonnaise or 2 1/4 cups Hellmann's mayonnaise
• 1 cup half-and-half
• 2 1/4 cups grated cheddar cheese
• 3 teaspoons lemon juice
• 1 1/2 teaspoons curry powder
• 1 1/2 cups corn flake crumbs
• 3 tablespoons butter, to grease pan

1. In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
2. Place shredded chicken into a 13X9 glass pan that has been well-buttered.
3. Place cooked and drained broccoli over the chicken.
4. Pour soup mixture over the chicken and broccoli to cover.
5. Sprinkle generously with the cornflake crumbs.
6. Bake at 350 for 40 minutes.
7. Let sit 10-15 minutes.
8. This is very filling and a little goes a long way.

chicken breasts, frozen broccoli, cream of chicken soup, mayonnaise, cheddar cheese, lemon juice, curry powder, corn flake crumbs, butter

Taken from www.food.com/recipe/kathie-lee-giffords-chicken-and-broccoli-divine-129848 (may not work)