2 boneless skinless chicken breasts, cooked and broken into thin strips (or leftover turkey)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2-1 teaspoon curry powder, to taste (we like a mix of mild and madras curry)
1 (10 ounce) package frozen broccoli florets, cooked al dente
1/4 cup torn breadcrumbs
2 tablespoons melted butter
1/2 cup shredded cheddar cheese (or more!)
freshly cooked rice, to serve
Instructions
Preheat oven to 350 degrees F. Butter a 1 1/2-quart baking dish.
Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl. Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
Cover with chicken strips. Pour soup mixture evenly over chicken and broccoli.
Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.Bake until heated through, about 25 minutes. Serve over rice.
