Preheat oven to 190°C/375°F/Gas 5.
Place the chicken breasts into a saucepan of water and bring them to the boil. Cook at a simmer for 20 minutes until cooked. Allow to cool in the water and once cool, drain and cut into bite size pieces.
You can also use left over chicken here or fry the chicken if you are under time pressure. Although the result is far superior if you cook them in water as they are very moist and succulent.
Cut the broccoli into little florets and place them in a pan of boiling water to par cook. You should cook the florets for 4 minutes. Then remove and drain and put it back into ice cold water too stop cooking. Drain and set aside.
Place the broccoli and chicken pieces into an oven proof dish.
In a separate bowl, mix the mayonnaise, soup and curry powder and pour the mixture over the broccoli and chicken.
Mix the cheese, breadcrumbs and melted butter together and sprinkle over the chicken and broccoli in the dish.
Bake in the preheated oven for 20 to 25 minutes until golden and piping hot.
Serve with a salad or vegetables.