2 Tbsp Margarine
3 Tbsp All-Purpose Flour
2 Tsp Instant Chicken Bouillon
2 C . Milk
1/2 C. Mayonnaise
1 Tbsp Dijon Mustard
16 Oz Fresh Broccoli Flowerets -- Blanched 3 Minutes
3 C. Cooked Chicken
1/2 C. Shredded Cheddar Cheese
1/3 C. Corn Flake Crumbs
1 Tbsp Margarine
Heat oven to 350. Malt 2 tablespoons margarine in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly with whisk. Stir in mayo and mustard until well blended.

4 chicken breasts, boiled & deboned & broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken
and broccoli. Cover with shredded Cheddar cheese.

Bake at 350 degrees for approximately 20-30 minutes.