Ingredients:

  • 3 cups Cooked Chicken Breast (shredded or cubed)
  • 1.5 lbs Fresh Broccoli Florets
  • 2 cans (10.5 oz each) Cream of Chicken Soup (Condensed)
  • 1 cup Sour Cream
  • 1.5 cups Shredded Sharp Cheddar Cheese (divided)
  • 1 tsp Curry Powder
  • 1/2 cup Panko Breadcrumbs

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease or spray a 9x13 inch casserole dish.
  2. Prepare the Broccoli: Steam the fresh broccoli florets until they are just tender-crisp (al dente). Drain thoroughly to ensure no excess water remains, which would otherwise make the casserole soupy.
  3. Mix the Sauce Base: In a large bowl, combine the two cans of Cream of Chicken Soup, 1 cup of Sour Cream, 1 teaspoon of Curry Powder, and 1 cup of the shredded cheddar cheese. Stir vigorously until the mixture is smooth and fully combined.
  4. Assemble the Casserole: Add the 3 cups of cooked chicken breast and the drained, steamed broccoli to the sauce mixture. Gently fold the ingredients until the chicken and broccoli are entirely coated in the creamy sauce.
  5. Top and Bake: Pour the mixture evenly into the prepared casserole dish. Top with the remaining 1/2 cup of shredded cheddar cheese, followed by the 1/2 cup of Panko breadcrumbs.
  6. Bake for 35 to 40 minutes, or until the casserole is bubbling hot throughout and the Panko topping is golden brown and crisp.