|Broccoli||2 Pound, washed|
|Canned cream of chicken soup||11 Ounce, undiluted (1 Can)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Lemon||1 , juiced|
|Bread crumbs/Cracker crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
Split broccoli stems into halves, quarter almost to the flowerets, or cut each stem into 1/4 inch slices.
Put broccoli into boiling salted water.
Cook covered until tender-crisp, about 8 to 10 minutes; drain.
Blend soup, mayonnaise, and curry powder.
Put broccoli into a 1 1/2-quart casserole.
Squeeze lemon juice over the top.
Cover with soup mixture; top with bread or cracker crumbs and drizzle with butter.
Bake at 350Â° for 20 minutes, or until bubbly