INGREDIENTS
· 5 skinless, boneless chicken breast halves
· Poultry seasoning
· Salt, pepper
· 1 TBL Curry powder
· 1 TBL lemon juice
· 1 pound broccoli ‘defrosted’ florets
· 1 can cream of mushroom soup [2 cans if you do not use the cream of chicken]
· NOTE: I use soup with the lowest sodium, least fat I can find
· 1 can cream of chicken soup [optional, use only if you didn’t use two mushroom]
· ¼ cup mayonnaise
· 1 ½ cup shredded Cheddar cheese [or cheddar jack]
· ¾ cup Italian bread crumbs
DIRECTIONS
1. Boil chicken with 2 tsp poultry seasoning, 1 tsp salt, ½ tsp pepper.
When tender,cut into bite size pieces.
2. Preheat oven to 350.
3. Steam broccoli for approx 2 minutes. You only want to defrost it. It will cook in the dish and you don’t want it mooshy. Make sure to drain it thoroughly on paper towels so the dish doesn’t get too thin.
4. In a small bowl mix together the soup, ¾ cup of the cheese, mayonnaise, lemon juice and curry. Set aside.
5. In a 9x13 inch baking dish layer half the chicken, half the broccoli, half the soup mixture, and yes, half of the remaining cheese.
6. Then make a second layer of chicken, broccoli, soup mix, cheese. Top the whole thing with Italian bread crumbs.
7. Cover loosely with foil and bake in the preheated oven for 40 minutes.
8. Raise oven temp to 425, remove foil and cook 10-15 more minutes, until toasty.
9. Allow to sit for at least 5 minutes before serving.