California Chicken Casserole

• 3 cups cooked chicken, diced (I use breasts)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1/2 cup diced onion
• 1 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
• 9 slices American cheese
• 2 cups corn flakes, crushed
• 1/4 cup butter, melted

1. Preheat oven to 350'F.
2. In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
3. Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
4. Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
5. Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
6. Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

chicken, cream of chicken soup, mayonnaise, onion, curry powder, garlic powder, lemon juice, californiablend, american cheese, corn flakes, butter

Taken from www.food.com/recipe/california-chicken-casserole-465307 (may not work)