Ingredients:
1 cooked chicken, boned and skinned
1 large bag of frozen broccoli florettes (or you can use fresh equivalent if available)
2 cans Campbell’s Healthy Choice cream of chicken soup
1 cup fat free mayonnaise
2 Tbs. lemon juice
2 Tbs. curry powder
1 cup dry bread crumbs (I use Pepperidge Farm herb stuffing)
2 cups grated cheddar cheese (I use 2%; fat free cheese does not melt well for a topping)
In a 3-4 quart casserole dish, place the broccoli and cover and microwave for about 8 mintues or until thawed and crisp-tender. Drain any water that this cooking produces.
On top of the broccoli, add all of the chicken. Make sure the chicken in cut or torn into bite-size pieces.
In a separate bowl, mix the chicken soup, the mayonnaise, the lemon juice, and the curry powder. Pour this mixture over the chicken and broccoli in the casserole dish.
Spread the cheese on top next.
Finally, spread the bread crumbs over the top of the cheese.
Bake in a 350 oven for about 30 minutes or until the top is nicely browned and the sauce is bubbling at the edges. Since the chicken and the broccoli are pre-cooked, 30 minutes is usually plenty of time. If the topping looks too brown before the 30 minutes is up, place a piece of foil lightly over the topping and continue cooking until the casserole is heated all the way through to the bubbly stage.
