CHICKEN AND BROCCOLI CASSEROLE RECIPE

2 c. cooked, chopped chicken
2 (10 oz.) pkgs. frozen broccoli
2 cans cream of chicken soup
3/4 c. mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. grated cheese or more
1/2 c. Pepperidge Farm stuffing mix or more

Cook broccoli until just tender in salted water.  Put in large baking dish.  Place cooked, chopped chicken over broccoli.  Combine soup, lemon juice, curry and mayonnaise.  Mix well.  Spread over chicken.  Top with cheese.  
Sprinkle with stuffing mix.  Bake at 350 degrees for 25 to 30 minutes. 

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HOT  CHICKEN  SALAD

4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds

Blend the first nine ingredients and pour into a 9"x13" pan.  Top with the grated cheese, potato chips and slivered almonds.  Bake at 350 degrees for 30 minutes.  Will be bubbly. 

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 CHEDDAR  CHICKEN

1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds

Place chopped broccoli in 8"x12" baking dish.  Set aside to thaw.  Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender.  Place on broccoli.  In 1 quart saucepan over low stir cheese and milk until smooth.  Pour cheese mixture over chicken and broccoli.  Sprinkle with almonds.  Bake 20 to 30 minutes at 350 degrees, until heated through.