Chicken Vegetable Casserole

Waldine Van Geffen (vghc42a) 2 cups Cooked -- chopped chicken

1 can Cream of chicken soup

1/2 cup Mayonnaise

1 can water chestnuts -- (4-oz) chop

1 package Frozen mixed veggies

2/3 cup Grated cheddar cheese

1 1/2 teaspoons Lemon juice

1/2 teaspoon Yellow mustard

1/4 teaspoon Curry powder

1/4 cup Seasoned bread crumbs

Combine soup, mayo, chestnuts, lemon juice, mustard and curry powder for sauce. Mix well. In 1-1/2 quart casserole, layer half veggies, chicken, sauce and cheese. Repeat. Top with bread crumbs. (Freeze if desired at this point) Preheat oven to 375, thaw casserole and bake approx 1 hour or until heated through.