• 4 cups boneless skinless chicken breasts (approximately 2 pounds) –
• 2 12 oz bags of frozen broccoli crowns (about 4 cups( –
• 1 8 oz bag shredded cheddar cheese –
• 2 cans cream of chicken soup –
• 1 cup sour cream –
• 2 teaspoons curry powder –
• 1/2 teaspoon salt –
• 1/4 – 1/2 teaspoon pepper –
• 1/4 cup water –
• 20 crushed Ritz crackers or 1 to 1 1/2 cups of bread crumbs –
• Cut chicken breasts into 4 pieces and boil in water for 20 minutes.
• Remove from water when done and cut into small bite size pieces.
• Slit broccoli bags and microwave for 2 minutes to thaw and soften a bit. Cut pieces smaller if desired.
• Spray or grease a 9×13 pan. Layer broccoli then chicken then ½ cup shredded cheese.
• In another bowl mix soups, sour cream, rest of the cheese, curry powder, salt, pepper and water.
• Pour over chicken/broccoli. Top with crackers.Cover loosely with foil.
• Bake 30-40 minutes at 350 degrees until heated through and bubbly.Recipe can easily be cut in half. Leftovers freeze well.
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