Directions

1. Put the chicken in a saucepan with water to cover; bring to a boiling. Decrease the heat, cover, and simmer 18 to 20 minutes or until chicken is tender and no longer pink. Remove the chicken and reserve the stock. When the chicken is cool enough to handle, tear in into bite-size pieces. Put the pieces into a large bowl and set aside.
2. Cook the rice according to package directions. Add the cooked rice to the chicken,
3. Cook the broccoli just until tender; drain and add to the chicken-rice mixture.
4. Preheat the oven to 350 degrees and lightly grease a 9 x 13-inch baking dish.
5. Pulse the bread in a blender or food processor to the desired texture. Transfer the crumbs to a small bowl and stir in the melted butter. Set aside.
6. In a saucepan mix and heat the soup, mayonnaise, sour cream, curry powder, and salt and pepper to taste. Stir the soup mixture into the chicken-rice mixture and add reserved chicken stock to make the desired moistness (as much as a cup or more of stock)

7. Spoon into the prepared dish and top with the cheese. Sprinkle the crumb topping over all. Bake uncovered until bubbly, about 45 minutes.