Place the chicken in a casserole dish with enough stock to cover. Place in the oven and cook until no longer pink in the centre, about 30 minutes; set aside.
Reduce the oven temperature to 180 C / Gas 4.
Cut the broccoli into florets and the stalks into slices. Cook the stalks in a pan of boiling salted water for 2 minutes; add the florets and continue to cook for an additional 3 minutes. Drain and add to the dish with the chicken.
Mix together the soup, lemon juice, mayonnaise, curry powder and enough of the remaining stock to make a creamy consistency.
Top the chicken and broccoli with the sauce. Combine the Parmesan cheese and breadcrumbs; sprinkle over the chicken to cover.
Bake in the preheated oven until bubbly and heated through, about 30 minutes.
If you use frozen broccoli, simply thaw out thoroughly and bring just to the boil before placing in the dish.