Ingredients:

  • 3 cups cooked chicken breast, cubed
  • 4 cups broccoli florets, blanched and drained
  • 1 tbsp unsalted butter, melted
  • 1/2 cup mayonnaise
  • 1 can (10½ oz) cream of chicken soup
  • 1 tsp curry powder
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup Panko breadcrumbs
  • 1/2 tsp paprika

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Grease a 9x13 inch baking dish with 1 tbsp melted unsalted butter.
  3. Blanch broccoli florets in boiling water for 2 minutes, then drain thoroughly.
  4. Layer 4 cups blanched and drained broccoli florets across the bottom of the dish, then evenly distribute 3 cups cubed cooked chicken breast over the broccoli.
  5. In a large mixing bowl, whisk together 1/2 cup mayonnaise, 1 can (10½ oz) cream of chicken soup, 1 tsp curry powder, 1 tbsp fresh lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified.
  6. Pour the sauce mixture evenly over the chicken and broccoli, using a spatula to spread it to the edges of the dish.
  7. Combine 1 cup shredded sharp cheddar cheese and 1/4 cup Panko breadcrumbs in a small bowl, then sprinkle the mixture evenly over the sauce.
  8. Dust the top with 1/2 tsp paprika.
  9. Bake for 25–30 minutes until the edges are bubbling, the topping is dark golden and crispy, and the center reaches an internal temperature of 165°F (74°C).