Get out a 2-quart casserole dish and all of the ingredients.
Place cleaned chicken breasts (with or without bones) into a small pan and add about a 1/2 cup of water and a little salt. Cover and bring to a boil, then simmer for 12 minutes.
While chicken is cooking, cut up broccoli into medium to large chunks. Place pieces into a steaming basket placed inside a large pot with 1/2 cup of water in the bottom. Bring to a boil, then turn down to simmer for 6 minutes, covered.
Turn chicken breasts over in pan and cook for another 10 -15 minutes or until center of meat has just lost its pink color. Chicken will continue to cook once off heat. Remove chicken from pan, cover and set aside to cool. Once cooled, cut or break into 1/2" pieces.
It's best not to cook broccoli all the way until done as it will continue to cook in the oven. It should be a little firm when you bite into a stem. Remove from heat and turn into casserole dish.
Spread broccoli evenly along bottom of casserole dish. Then add cut up chicken pieces on top.
Mix together the soup, mayonnaise, curry powder, lemon juice and water. Pour over the layered chicken and broccoli.
Sprinkle grated cheese over top of casserole.
Add cut up bread slices to a food processor or blender and whirl until they become crumbs. Sprinkle crumbs over cheese. This can be left off for a gluten-free dish.
Bake in a 350 degree oven for 20 minutes. Serve over brown, black or white rice. Or you can serve over cauliflower that has been "riced" in a food processor. Enjoy
This is a great dish to use with left-over chicken or turkey. Save aside about 2 cups of cut up pieces for this dish. You can also use frozen broccoli, but you want to lightly squeeze out any retained water in the broccoli before adding to the dish or the dish will be watery.
If sauce is too thick, it can be diluted a bit with water.
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