- Boneless/skinless chicken (I used 1lb of chicken breast tenders)
- 1/2 cup - Mayo (I used Best Foods)
- 1 can Cream of Chicken soup
- tsp - Lemon juice (used real lemon juice brand)
- Shredded cheese
- Broccoli (1bag frozen works)
- 1/4 cup bread crumbs
- TBSP melted butter
- Chicken broth (optional)
Season the chicken to taste (I like salt, pepper, garlic powder, onion powder, Tony Cachere's & a dash of hot sauce)
Put it in a pot and cook it thru. Takes about 10 min maybe. You may want to add a dash of olive oil if it starts to stick to the pot or pre spray with Pam (I used butter flavor Pam).
While the chicken is cooking mix mayo, lemon juice, a dash of hot sauce & soup and a splash of chicken broth if you have it) You can add a little seasoning to the mixture if you like (I just sprinkled some TC on it) mix it we'll and set aside.
Cook the broccoli (I used a medium microwave steamer pot from Pampered Chef). Once the broccoli is done you can put that in the casserole dish as the bottom layer
When the chicken is cooked shred it. I used a fork and it shredded pretty easily. You can cut it into pieces as we'll if you prefer. I just like the shred better. Once it's cut or shredded place it on top of the broccoli as your second layer
Then pour the creamy sauce over the chicken & broccoli.
Put shredded cheese over the mixture
Melt your butter and pour the bread crumbs in there to soak it up then sprinkle the crumbs over the top. Add a lil more cheese if you like .
Heat oven to 350 and bake for 25 minutes covered and an additional 5 uncovered. Let it cool for about 5 minutes. Serve over white rice (I love cooking my rice in chicken broth to go with this).
Tips: I use freshly grated cheese & it makes such a wonderful difference (mix of Cracker Barrel & Tillamook cheese blocks) but in a pinch store bought shred works
It was suggested putting this over noodles...I think that could be good too. I would imagine egg noodles or fettuccine noodles would suit best.
Hope y'all enjoy ;-)