2 (10 oz.) packages frozen broccoli spears (or fresh)
2 cups cut up chicken (I use 4 breast halves)
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
¾ teaspoon curry powder
1 cup uncooked rice
½ cup shredded cheddar
½ cup dry bread crumbs
1 tablespoon butter
1 small package slivered almonds
Place broccoli in bottom of greased casserole, spear ends to outside. Layer cubed chicken and sprinkle rice over chicken. Salt and pepper. Combine soup, mayo, lemon juice, and curry powder. Pour soup mixture over top. Sprinkle with cheese. Combine crumbs with butter; sprinkle over cheese. (Shortcut--use seasoned croutons.) Top with slivered almonds. Bake at 350º for 45 minutes with aluminum foil on top, then another 15 minutes uncovered.
Let stand 5-10 minutes, then serve.