Ingredients
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2 boneless skinless chicken breasts, cooked and broken into thin strips (or leftover turkey)
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1 (10 3/4 ounce) can cream of chicken soup
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1/2 cup mayonnaise
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2 tablespoons lemon juice
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1/2-1 teaspoon curry powder, to taste (we like a mix of mild and madras curry)
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1/4 cup torn breadcrumbs
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2 tablespoons melted butter
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1/2 cup shredded cheddar cheese (or more!)
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freshly cooked rice, to serve
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1 (10 ounce) package frozen broccoli florets, cooked al dente
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.