Ingredients:

  • 4 cups Cooked Chicken Breast, shredded or cubed
  • 1.5 lbs Fresh Broccoli Florets, cut into bite-sized pieces
  • 1 tbsp Lemon Juice
  • 1 can (10.5 oz) Condensed Cream of Chicken Soup
  • 0.5 cup Real Mayonnaise
  • 0.5 cup Sour Cream
  • 1 tsp Yellow Curry Powder
  • 0.5 tsp Garlic Powder
  • 0.5 cup Sharp Cheddar Cheese, shredded
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Unsalted Butter, melted
  • 0.25 cup Grated Parmesan Cheese

Instructions:

  1. Preheat your oven to 350°F and grease a 9x13 inch baking dish.
  2. Steam the 1.5 lbs of broccoli florets for 3 minutes until they are bright green and slightly tender.
  3. Place the 4 cups of cooked chicken in the bottom of a greased 9x13 baking dish.
  4. Layer the steamed broccoli evenly over the chicken.
  5. In a bowl, whisk together the cream of chicken soup, mayo, sour cream, lemon juice, curry powder, and garlic powder until the sauce is silky and pale yellow.
  6. Pour the sauce mixture over the broccoli and chicken, spreading it to the edges.
  7. Sprinkle the 0.5 cup of cheddar cheese over the sauce layer.
  8. Mix the 1 cup of panko, 2 tbsp of melted butter, and 0.25 cup of Parmesan in a small bowl.
  9. Top the casserole with the panko mixture.
  10. Bake for 25 minutes until the topping is golden brown and the sauce is bubbling at the edges.