1 Heat oven to 350°. Heat oil in 12-inch skillet over medium-high heat. Cook
chicken in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in
center. Layer broccoli spears, water chestnuts and chicken in ungreased rectangular
baking dish, 13x9x2 inches.
2 Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken
and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.
3 Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or
until broccoli is tender.