Chicken Divan

I tasted this recipe at a potluck meal once, and had to have it. A former supervisor at work named Jane gave me the recipe and I've been making the dish ever since. It makes a one pot meal with a tasty curry flavor, but not hot.

2 or 3 large chicken breasts
3 or 4 flowers of fresh broccoli
2 cans cream of chicken, celery or mushroom soup
1 cup mayonnaise
1/2 cup finely chopped onion
1 Tablespoon lemon juice( or more to taste)
1 Tablespoon yellow curry powder
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup dry seasoned bread crumbs(optional)

Boil the chicken breasts in water to cover, adding salt and pepper to season. After 30 minutes check to see if the meat is pulling off the bone. If so, remove breasts from water and cool. Shred meat and arrange down the center of a buttered pyrex 9"x13" dish.

While the chicken is cooking, trim the broccoli into florets, and slice the stems thinly. Steam for 8-10 minutes, then drain. Arrange the broccoli down both sides of the baking dish, with the chicken in the center.

Mix all of the remaining ingredients, except cheese and crumbs. Pour this mixture over the top of chicken and broccoli; spread evenly. Top with shredded cheese, and sprinkle crumbs evenly over all.

Bake uncovered at 325 degrees for 30 minutes, or until all bubbly. Serves 4-6