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Microwave Chicken Vegetable Casserole

1 (10 3/4 oz.) can cream of chicken soup
1/2 c. mayonnaise or salad dressing
1 (4 oz.) can water chestnuts, chopped (optional)
1 1/2 tsp. lemon juice
3/4 tsp. prepared mustard
1/4 to 1/2 tsp. curry powder
1 (10 oz.) pkg. frozen mixed
vegetables, defrosted in microwave and drained
2 c. cubed cooked chicken or turkey
2/3 c. shredded Cheddar cheese
1/4 c. seasoned bread crumbs

In medium mixing bowl, combine soup, salad dressing, milk, water chestnuts, lemon juice and seasonings. In 1 1/2 quart casserole, layer half the vegetables, half the chicken, half the sauce and half the cheese. Repeat layers. Top with bread crumbs. Microwave at high, then 50 percent (medium), rotating the dish 1/2 turn after half the cooking time; or bake 45 minutes to 1 hour or until heated through.

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