CURRIED CHICKEN AND RICE CASSEROLE

4 whole chicken breasts, cooked and cubed
(or a 3-lb chicken)
2 cans cream of chicken soup
1 1/2 cups mayonnaise (or part sour cream)
2 teaspoons lemon juice
1 teaspoon curry powder (or less)
1 small can sliced mushrooms (optional)
1 box chicken rice/vermicelli mix
2/3 cup sharp, grated Cheddar cheese
Cook rice/vermicelli mix according to package directions and put in bottom of 3-quart casserole.
Place cubed chicken on top of rice.
Make sauce of soup, mayonnaise, lemon juice and curry powder.
Pour over chicken.
Spread grated cheese on top.
If desired, top with croutons. (Make your own croutons by buttering several slices of bread and cutting in cubes which will brown as casserole bakes.)
Bake for 45 minutes to 1 hour at 350°.
NOTE: I use about half sour cream and half mayonnaise and less than 1 teaspoon of curry powder.