• 2 full broccoli crowns chopped
  • 4 boneless skinless chicken breasts cooked/sauted in pan with salt and pepped and then sliced
  • 2 (10 3/4-ounce) cans condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup grated Gruyere cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon curry powder
  • Salt and pepper
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup of croutons – store bought or homemade
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F.
  2. Spray casserole dish with vegetable oil.
  3. Chop broccoli.
  4. Saute chicken in EVOO with salt and pepper to taste.
  5. Slice chicken into 2-bite sized pieces.
  6. Place cooked chicken and broccoli in casserole dish.
  7. In a medium bowl, combine the soup, mayonnaise, sour cream, Gruyere, lemon juice, curry powder, and salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
  8. Pat down evenly and smooth with a spatula. Combine the Parmesan, croutons and melted butter and sprinkle over the top.
  9. Bake for about 30 to 45 minutes.