CHICKEN CURRY WITH BROCCOLI CASSEROLE

4 to 6 chicken breasts, cooked and diced (or bag of frozen precooked strips, thawed)
2 packages (10 oz each) broccoli florets or chopped broccoli
1 cup mayonnaise
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 to 2 teaspoons curry (depends on your preference)
2 cups grated medium cheddar cheese
1/2 cup bread crumbs
1 tablespoon butter

Preheat oven to 350 degrees F. Grease a 9x11-inch pan (I use cooking spray).

Cook and dice chicken (I pan "fry" mine and sprinkle garlic powder and pepper while cooking in a nonstick pan sprayed with cooking spray). Thaw broccoli thoroughly (If I'm using fresh broccoli florets, I cook in microwave until the florets are beginning to soften).

Place broccoli in bottom of the prepared pan. Spread diced chicken over broccoli.

Mix undiluted soup, mayonnaise, and curry together. Pour over chicken and broccoli. Place grated cheese over soup/mayo/curry mixture.

Combine bread crumbs and butter and sprinkle over the top.

Bake at 350 degrees until bubbly and cheese is melted, about 20 minutes.

My family, full of ultra-picky eaters, loves this recipe, even my broccoli-hater. I started out by using only 1 tsp of the curry and slowly increased the amount over subsequent trials.

This recipe can be made low fat by using low fat mayo, low fat chicken soup, and low fat cheese, and moistening the bread crumbs with water instead of butter.