1 -16oz pkg. California blend vegetables
4 cups chicken breast meat
2 cans cream of chicken soup
1 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
3/4 cup shredded cheddar cheese
8 oz. can water chestnuts
1 cup herb seasoned stuffing crumbs
1/4 cup butter, melted
Cook chiken breasts and cube. Mix soup, mayonnaise, lemon juice and cury. Combine chicken, soup mixture, water chestnuts and vegetables. Place in a plastic bag. Toss bread crumbs with butter. Place in a separate plastic bag. Place shredded cheese in another plastic bag. Bundle bags together. Seal, Label and freeze flat.
Serving Day:
Thaw completely. In greased 9 x 13 inch pan, spread chicken mixture. Sprinkle cheese on top. Sprinkle bread crumbs on top of cheese. Bake covered at 325 degrees for 45 minutes. Uncover and bake 15 minutes longer.
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