Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 4 cups (300g) broccoli florets, cut into bite-sized pieces
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1 tsp (5g) curry powder
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) Ritz crackers, crushed
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Steam the broccoli florets for 3–4 minutes until they are bright green and tender-crisp. Drain the broccoli in a colander and pat dry with a paper towel.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, curry powder, lemon juice, and garlic powder until smooth.
  3. Gently fold the shredded chicken and the drained broccoli into the sauce until evenly coated. Pour the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  4. In a small bowl, toss the crushed Ritz crackers with melted butter. Sprinkle the shredded cheddar cheese evenly over the casserole, then top with the buttered cracker crumbs.
  5. Bake at 350°F (175°C) for 20 minutes until the sauce is bubbling around the edges and the topping is golden brown.