Ingredients

The following ingredients have 6 Servings
  • 1 pound skinless boneless chicken breasts cut into 1/4-inch slices
  • 1 Tablespoon unsalted butter
  • 1 1/2 teaspoons Kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces fresh broccoli florets (See Tip 1)
  • 10.5 ounce can condensed Cream of Mushroom soup
  • 1 cup (4 ounces) Velveeta cheese, cubed
  • 1/2 cup (4 ounces) milk
  • 2/3 cup (5.33 ounces) sour cream (See Tip 2)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 Tablespoons Panko breadcrumbs
  • 1 Tablespoon unsalted butter

Instruction

  • Preheat oven to 400° F. Spray a 2 1/2 quart casserole dish with non-stick spray. Set aside.
  • Heat 1 tablespoon butter in a large skillet over medium heat. Add chicken; sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon freshly ground black pepper. Cook until chicken is no longer pink, about 5 minutes. Set aside.
  • Blanch broccoli in a large saucepan with boiling water and 1 teaspoon of Kosher salt for 2 minutes. Drain; plunge into ice water to stop cooking. Drain well; set aside.
  • In the same pan used to blanche the broccoli, add cream of mushroom soup and Velveeta cheese. Whisk over medium heat until cheese is melted, 2 to 3 minutes. Remove from heat. Add milk, sour cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon dry mustard. Whisk to combine.
  • Add chicken and broccoli; stir to combine. Transfer to prepared casserole dish. Top with 1 cup of shredded cheddar cheese and Panko breadcrumbs. Dot with remaining 1 tablespoon of butter. May be prepared in advance up to this point and refrigerated.
  • Bake in preheated 400°F oven for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot. (See Tip 3)
  • Serve over rice, noodles, or mashed potatoes, as desired.
  • Yield: 6 servings. (See Tip 4)