Ingredients:

  • 4 cups cooked chicken breast, shredded or cubed (approx. 600g)
  • 5 cups fresh broccoli florets, cut into bite-sized pieces (approx. 500g)
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup mayonnaise (115g)
  • 0.5 cup sour cream (115g)
  • 1 tbsp fresh lemon juice
  • 1 tsp curry powder
  • 1.5 cups sharp cheddar cheese, shredded (150g)
  • 1 cup Panko breadcrumbs (60g)
  • 2 tbsp unsalted butter, melted
  • 0.25 tsp garlic powder
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the condensed cream of chicken soup, mayonnaise, sour cream, lemon juice, and curry powder until smooth and uniform.
  2. Fold 1 cup of the shredded cheddar cheese into the sauce mixture. Add the shredded chicken and raw broccoli florets, tossing gently with a spatula until everything is thoroughly coated.
  3. Transfer the mixture into a 9x13 inch baking dish, spreading it into an even layer. Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
  4. In a small bowl, combine the Panko breadcrumbs, melted butter, garlic powder, and sea salt. Stir until the crumbs are evenly moistened.
  5. Distribute the breadcrumb mixture over the casserole. Bake for 20 minutes until the sauce is bubbling and the topping has reached a deep mahogany golden brown.