If you were a kid in the 80’s (or 70’s too) like me, you probably grew up on a lot of casseroles. One of my favorite was this Chicken and Cheese Casserole my mother would make all the time.

Chicken, broccoli, and cheese. What can you complain about? This is one of my favorite recipes to make, but I’ve updated it over the years to be a little healthier.

Back when I was little, everything was frozen or overly processed, and I try to use fresher ingredients in my kitchen. I have to say, this is one of the best casseroles I’ve ever tasted.

 

Ingredients:

20 oz broccoli, cut into florets and steamed until tender
2 C cooked and sliced chicken (the equivalent of about 3 breasts), or turkey
1 C mayo, preferably homemade
2 cans cream of chicken soup
1 tsp lemon juice
1/2 tsp curry powder
1/2 C sharp Cheddar cheese, shredded
1/2 C fresh or frozen bread crumbs, tossed with a tablespoon or so of melted butter or olive oil and pinches of salt and pepper

Instructions:

Preheat the oven to 375F. Spread the cooked broccoli over the bottom of a 9×13 casserole dish and top with the sliced chicken. In a large bowl, stir together the cream of chicken soup, mayo, lemon juice and curry powder; pour over the chicken and broccoli and spread with a spoon to cover the edges. Top with cheese, then the seasoned bread crumbs. Bake at 375F for 25-35 minutes, until bubbling and browned on top. Serve over egg noodles or rice.

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Quick Tip: You can bake the Cheesy Chicken Casserole on top of precooked pasta for a quicker, one-scoop meal.

Recipe and image courtesy of: Persnickety Palate