Chicken Zucchini Casserole

4 chicken breasts
4 medium zucchini
2 cans cream of chicken soup
¾ cup Miracle Whip- not mayo
¼ teaspoon curry powder- optional (I don’t use)
2-3 Tablespoons lemon juice- juice of one lemon
1 teaspoon salt
½ teaspoon black pepper
½ cup fine bread crumbs
2 Tablespoons melted butter

Bake chicken breasts; cool and cube into pieces.
Scrub the zucchini.
Shred the zucchini, you should have about 2 cups shredded zucchini.
Press the liquid out of the zucchini.
Combine the cream of chicken soup, Miracle Whip,
lemon juice, salt, pepper and curry powder.
Place the grated zucchini in a large casserole dish.
Pour the soup mixture evenly over the zucchini.
Mix the bread crumbs with the melted butter.
Sprinkle evenly over the top.
Bake at 350 degrees for 25 minutes.