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
Instructions:
Preheat oven to 350 degrees F.
Spray casserole dish with vegetable oil.
Chop broccoli.
Saute chicken in EVOO with salt and pepper to taste.
Slice chicken into 2-bite sized pieces.
Place cooked chicken and broccoli in casserole dish.
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.
Pat down evenly and smooth with a spatula. Combine the Parmesan, croutons and melted butter and sprinkle over the top.