Ingredients:

  • 4 cups cooked chicken breast, cubed
  • 1 lb fresh broccoli florets, par-steamed
  • 10.5 oz condensed cream of chicken soup
  • 1/2 cup full-fat mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp yellow curry powder
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 cup Ritz crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Arrange the par-steamed broccoli florets in an even layer at the bottom of a 9x13 inch baking dish.
  2. Layer the cubed cooked chicken evenly over the broccoli base.
  3. In a large mixing bowl, combine the 10.5 oz soup, 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp curry powder, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Whisk vigorously until the mixture is completely silky and pale gold.
  4. Pour the sauce mixture over the chicken and broccoli, spreading it with a spatula to cover the edges.
  5. Evenly distribute the shredded cheddar cheese over the sauce layer.
  6. In a small bowl, combine the crushed crackers and melted butter. Sprinkle the buttery crumbs over the cheese layer.
  7. Bake for 25 minutes until the sauce is bubbling and the cracker topping is golden brown.
  8. Remove from the oven and let it sit for 10 minutes. This allows the sauce to thicken and 'set' so it doesn't run across the plate.