2 pounds of boneless chicken breasts (cooked and shredded)
2 pounds of frozen broccoli florets
26 oz cream of chicken soup
1-1/2 cup of mayonnaise
12 oz shredded cheddar cheese
2 cups fresh bread crumbs
4 tbspn of butter
2 tbspn curry powder
2 tbspn lemon juice
2 oz white wine, optional
Start off by cooking chicken breasts to shred. To do so from scratch, I lay chicken breasts flat in a 9 x 13 glass dish, pour a cup of chicken stock over it, then sprinkle with a little salt and pepper. I then cover dish tightly with foil and bake in oven on 375 for about 1 hour, or until fork tender. Once done, remove chicken from dish and shred in a separate bowl in chunks.
Next, steam broccoli until done (do not overcook, should be al dente). Grease bottom and sides of a deep 9 x 13 casserole dish with a little butter and layer broccoli in bottom. Cover broccoli with shredded chicken.
In a separate bowl, mix together the cream of chicken soup, mayonnaise, curry powder, lemon juice, and white wine. Stir until nicely blended. Spoon this mixture over the top of the chicken and spread evenly in a layer. Next, sprinkle cheese over top of casserole.
Lastly, in a separate bowl, mix together melted butter and fresh bread crumbs and toss until coated. Sprinkle over top of casserole. Bake uncovered in the oven at 350 degrees for about 45 minutes. Bread crumbs should be golden brown and cheese bubbly. Remove from oven and serve hot. Enjoy! This dish serves 12.
Note: You can make this gluten free by using gluten free cream of chicken soup and gluten free bread for breadcrumbs, like Udi’s whole grain GF bread. Equally delicious!