You can sub 3 pounds of bone-in meaty chicken pieces for the rotisserie chicken. Simmer in water, covered, for 18 to 20 minutes. After the chicken cools slightly, remove skin and bones, and shred the meat.
For sauce: In a medium bowl, combine condensed soup, mayonnaise, 1/4 cup of the bread crumbs, half of the cheese, the lemon juice, curry powder and pepper. Set aside.
In a large bowl, combine broccoli, chicken and about two-thirds of the sauce. Turn mixture into a 3-quart rectangular baking dish. Top evenly with remaining sauce.
Combine the remaining cheese and bread crumbs and the melted butter; sprinkle crumb mixture over casserole in dish.
Bake, uncovered, in a 350° oven for 25 to 30 minutes or until heated through.