Chicken and Broccoli Casserole

4 chicken breasts
4 broccoli heads, with stems cut off and discarded

2 cans cream of chicken

1 large lemon, juiced

1/2 cup mayonnaise

4 - 6 teaspoons curry powder
1/4 teaspoon salt*

1/4 teaspoon fresh ground black pepper*

*in addition to salt, pepper, paprika to season chicken while searing

3 cups Bread Crumbs
1 stick melted butter

Salt & pepper chicken breasts, sear in oil or butter until done. Cut into bite-sized cubes.

Combine the cream of chicken, mayonnaise, curry powder and pepper in blender, pulse a few times until combined. Next, add lemon juice and pulse just until blended. (If you mix it too much with the lemon in it, it can curdle, so make sure it's just until blended.)

Scrape out of food processor and into a bowl, in which you have combined the chicken and broccoli (steam the broccoli first). Stir until mixed. Pour into greased casserole dish or individual ramekins, if you'd like.


Combine melted butter in a bowl with bread crumbs, stir to combine and distribute over the top of casserole. Bake at 375 degrees for about 30 - 40 minutes, or until bubbly and brown.

Serve and enjoy!

***You can also make a double batch, and freeze half of it, with the breadcrumbs separated from the casserole, in an airtight freezer ziplock bag, and it makes for an easy meal... pop it out of the freezer and into the fridge the night before, right before baking, top with breadcrumbs, and bake for 40 minutes.***