Chicken And Broccoli Casserole

• 2 (10 oz.) pkg. frozen broccoli spears
• 4 to 6 chicken breasts, cooked and deboned
• 2 (10 3/4 oz.) cans condensed cream of mushroom soup (undiluted)
• 1 (8 oz.) can sliced mushrooms, drained (reserve 3 Tbsp. liquid)
• 1 c. mayonnaise
• 1 tsp. lemon juice
• 1/2 tsp. curry powder
• 1 c. grated Cheddar cheese
• 1 (8 oz.) pkg. Pepperidge Farm stuffing mix

1. Preheat oven to 350u0b0.
2. Cook broccoli according to the package directions.
3. Drain and place in bottom of a 13 x 9 x 2-inch pan. Break up cooked chicken into bite size pieces and layer on top of broccoli.
4. In a saucepan, heat soup, mushrooms and reserved liquid over medium heat.
5. Blend in mayonnaise, lemon juice and curry powder.
6. Continue cooking and stirring until heated through.
7. Pour soup mixture over chicken and broccoli and sprinkle with Cheddar cheese.
8. Cover with stuffing mix.
9. Bake for 30 minutes or until top is brown.
10. Let stand for 5 minutes before serving. Serves 6 to 8.

frozen broccoli spears, chicken breasts, condensed cream, mushrooms, mayonnaise, lemon juice, curry powder, cheddar cheese, stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558813 (may not work)