Preheat oven to 350. Lightly spray a 9×13 casserole dish with non-stick spray.
To blanch the broccoli florets, place them in a saucepan with about an inch of water. Bring the water to a boil, tossing the broccoli in the water. Boil for one minute, then immediately remove the broccoli from the saucepan and place in a large bowl of iced water then drain.
For the chicken, either cut the meat off a rotisserie chicken and cube it or cut 2-3 good size chicken breasts in to cubes, season with salt and pepper and pan fry until browned.
Place blanched, drained broccoli in prepared casserole dish, and then layer the cooked chicken on top.
In a mixing bowl, stir the cream of chicken, mayo, sour cream, sharp cheese, lemon juice and curry powder together then spread that mixture on top of the broccoli and chicken.
In another mixing bowl, toss the melted butter with the dry stuffing mix, (or breadcrumbs or Ritz cracker crumbs.) Sprinkle it all over the casserole.
Bake uncovered at 350 for 45 mins then serve!