creamy, comforting casserole
- 2 cups chopped fresh broccoli crowns (or frozen)
- 4 chicken breasts (or 8 tenders or 1 rotisserie chicken)
- 1 cup shredded carrots
- 2 celery ribs
- 1 small onion
- 1 can cream of celery soup (or mushroom)
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 tsp lemon juice
- 2 T white wine
- 1/2 tsp curry powder
- 1 cup panko breadcrumbs (or regular breadcrumbs or crushed crackers)
- 2 T melted butter
- 1 cup grated cheddar cheese
- salt & pepper to taste
If cooking right away, preheat over to 350.
If not using a pre-cooked rotisserie chicken (or leftover chicken), cook chicken in a skillet until no longer pink.
While chicken cooks, steam fresh broccoli for 5 minutes until slightly softened
finely chop onion, celery, and carrots (if not already shredded)
Once chicken is cooked, remove from pan and set aside to cool. Add onion, celery, and carrot to the pan with a little olive oil and cook until soft.
Shred chicken with a fork.
Add the following ingredients directly to a large baking dish - chicken, soup, mayo, all veggies, lemon juice, white wine, and curry powder. Mix with a spoon and evenly distribute through the pan, smooth with back of the spoon.
melt butter and stir in bread crumbs. Sprinkle evenly over casserole. Sprinkle 1 cup cheese on top.
Bake for 30 minutes or until hot and bubbly and cheese is melted.
Serve over rice or noodles.