Ingredients:

  • 4 cups cooked chicken breast, cubed or shredded (approx. 600g)
  • 2 large heads fresh broccoli, cut into bite-sized florets (approx. 500g)
  • 2 cups sharp cheddar cheese, freshly grated (225g)
  • 1 can low-sodium cream of chicken soup (10.5 oz / 298g)
  • 0.5 cup high-quality mayonnaise (115g)
  • 0.5 cup plain Greek yogurt or sour cream (120g)
  • 1 tsp curry powder
  • 1 tbsp fresh lemon juice
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 1 cup Panko breadcrumbs (60g)
  • 2 tbsp unsalted butter, melted (28g)
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Steam the broccoli florets for 2–3 minutes until vibrant green and tender-crisp. Drain thoroughly and pat dry with paper towels to prevent a watery sauce.
  3. In a large mixing bowl, whisk together the cream of chicken soup, mayonnaise, Greek yogurt, curry powder, lemon juice, garlic powder, and black pepper until a smooth emulsion forms.
  4. Fold the cooked chicken and steamed broccoli into the sauce mixture until evenly coated.
  5. Spread the mixture into the prepared baking dish and sprinkle the grated cheddar cheese evenly over the top.
  6. In a small bowl, toss the panko breadcrumbs with melted butter and dried parsley. Sprinkle this mixture over the cheese layer.
  7. Bake for 25 minutes or until the sauce is bubbling and the panko topping is golden brown.