Mix together: 2 cans cream of chicken soup ( undiluted) 1 cup mayonanaise, 2 tsp. lemon juice, 1/2 to 3-4 tsp. curry powder
In large bowl mix: 4 cups cooked chicken, cubed (2 whole cooked chicken breasts) 1 pkg. ( 16oz) frozen mixed vegetables (combination of broccoli, carrots, peppers & mushrooms) 1 small can water chestnuts, drained & sliced.
Vegetables do not have to be thawed. Mix all together with the sauce. Put into casserole.
Spread over top: 1 cup grated mild cheddar cheese, and over all: mixture of 2 cups cornflake crumbs 1/3 cup melted butter 2 tsp. minced fresh parsely.
Bake at 350 degrees for 30-45 minutes until bubbly. Can be assembled ahead of time ( even a day) and refrigerated but must be brought to room temperature before baking. Can also be frozen, uncooked. Serves 12.