First, set your oven to 350 degrees Fahrenheit. Let it get nice and hot. Grease your 9x13 inch baking dish with cooking spray. This prevents the chicken from sticking to the bottom later.

Steam your broccoli spears until they are just tender. Do not overcook them because they will bake more. Drain all the water very well. Place the broccoli in a single layer in the baking dish.

Place your cooked, shredded chicken on top of the broccoli. Spread it out evenly so every bite has some. I like using rotisserie chicken because it is very fast and juicy. Sprinkle a little pepper.

In a large bowl, whisk the soup and mayonnaise together. Add the lemon juice and the curry powder. Stir until the mixture is very smooth. This sauce is what makes the whole dish taste so rich.

Pour the creamy soup mixture over the chicken and broccoli. Use a spoon to spread it to the edges. Make sure the chicken is completely covered. This keeps the meat moist while it is in the oven.

Sprinkle the shredded cheddar cheese over the top of the sauce. Use more cheese if you like it extra gooey. Sharp cheddar gives a great pop of flavor against the creamy mushroom soup.

In a small bowl, mix the breadcrumbs with the melted butter. You can also use crushed Ritz crackers for extra saltiness. Sprinkle this mixture evenly over the cheese layer for a beautiful golden crunch.

Put the dish in the oven for about 20 to 30 minutes. The cheese should be melted and bubbly. The top should look golden brown. Keep an eye on it so the crumbs do not burn.

Take the dish out of the oven carefully. Let it sit for 5 minutes before serving. This helps the sauce thicken up a bit. It makes it much easier to scoop out onto plates neatly.