Ingredients:

  • 3 cups cooked chicken breast, cubed or shredded
  • 4 cups broccoli florets
  • 2 cans condensed cream of chicken soup
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp paprika

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. Steam broccoli florets for 3–5 minutes until tender-crisp and bright green, then drain thoroughly in a colander.
  3. In a large mixing bowl, whisk together the condensed cream of chicken soup, whole milk, 2 tbsp melted butter, curry powder, salt, and black pepper until smooth.
  4. Fold the cooked chicken and steamed broccoli into the soup mixture, stirring gently until evenly coated.
  5. Pour the chicken and broccoli mixture into a 9x13 inch baking dish and spread evenly.
  6. In a small bowl, toss panko breadcrumbs with 2 tbsp melted butter and paprika, then sprinkle evenly over the top of the casserole.
  7. Cover the breadcrumb layer with shredded sharp cheddar cheese.
  8. Bake for 20 minutes, or until the edges are bubbling, the cheese is deep golden-brown, and the center reaches an internal temperature of 165°F (74°C).