Ingredients:

  • 1.5 lbs cooked chicken breast, cubed or shredded
  • 1 lb fresh broccoli florets, cut into bite-sized pieces
  • 3/4 cup real mayonnaise
  • 1/4 cup plain Greek yogurt
  • 10.5 oz low-sodium condensed cream of chicken soup
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp curry powder
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1/2 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Steam the broccoli florets. Place them in a steamer basket for 3 minutes until bright green and slightly tender.
  3. Dry the broccoli thoroughly. Pat the steamed florets with a paper towel.
  4. In your large bowl, combine the 3/4 cup mayonnaise, 1/4 cup Greek yogurt, condensed soup, lemon juice, and curry powder.
  5. Add the 1.5 lbs of cooked chicken to the sauce mixture until every piece is thickly coated.
  6. Spread the steamed broccoli in the bottom of your baking dish, then pour the chicken and sauce mixture over the top.
  7. Sprinkle the 1.5 cups of sharp cheddar evenly over the chicken layer.
  8. Toss the 1/2 cup panko breadcrumbs with the 1 tbsp melted butter in a small bowl.
  9. Scatter the buttered panko over the cheese. Bake for 25 minutes until the edges are bubbling and the top is golden brown.
  10. Rest before serving. Let the dish sit for 5 minutes.