Curried Chicken and Broccoli Casserole

• 2 (10 ounce) packages frozen broccoli or 1 14 lbs fresh broccoli, cut into flowerettes
• 2 cups chopped cooked chicken (about 2 breast halves)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 12 teaspoon curry powder
• 1 cup grated sharp cheddar cheese
• 12 cup breadcrumbs, mixed with
• 2 tablespoons melted butter or 12 cup margarine

1. Cook broccoli in boiling salted water just until done.
2. Arrange in bottom of greased 9 x 13-inch pan.
3. Layer chicken over broccoli.
4. In mixing bowl combine soup, lemon juice, mayonnaise and curry powder.
5. Pour sauce over chicken layer.
6. Top with grated cheese and buttered bread crumbs.
7. If ingredients arent yet at room temperature, allow pans to cool slightly.
8. Wrap each pan with aluminum foil and label.
9. Slip pan inside a 2-gallon zip-top bag.
10. If not using zip-top bag, double wrap in aluminum foil prior to labeling.
11. Freeze.
12. To serve: Thaw completely and bake at 350 for 30-35 minutes.
13. Great over steamed rice!

frozen broccoli, chicken, cream of chicken soup, mayonnaise, lemon juice, curry powder, cheddar cheese, breadcrumbs, butter

Taken from www.food.com/recipe/curried-chicken-and-broccoli-casserole-320023 (may not work)