Chicken Divan

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  Broccoli(454g)
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  ½ Teaspoon Kosher Salt, Plus More For Water
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  Cream of Chicken Soup(298g)

  Condensed cream of chicken soup (undiluted). Campbell's is standard.

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  Sour Cream(180g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Whole Milk(80g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  Curry Powder, Ground(15g)
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  Chicken Bouillon, Dry(10g)
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  Chicken Breast, Grilled(720g)
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  Cheddar Cheese(600g)
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  Bread Crumbs, Panko, Dry(120g)
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  Butter(30g)
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  Cooked Rice, For Serving (Optional)

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position. Lightly grease a 9x13 baking dish.
2. 2Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 3 minutes. Drain.
3. 3In a large bowl, stir together the salt, cream of chicken soup, sour cream, milk, garlic powder, onion powder, curry powder, bouillon, chicken, and 1¼ cup of the cheese until combined. Gently fold in the broccoli, until combined.
4. 4Transfer the chicken mixture to the prepared baking dish and spread out into an even layer. Sprinkle all over with the remaining cheese.
5. 5Cover and bake for 20 minutes, or until bubbling and the cheese is melted.
6. 6Meanwhile in a small bowl, stir together the bread crumbs and the butter.
7. 7Remove the casserole from the oven and increase the heat to 400°F. Sprinkle the bread crumbs over the cheese. Return the baking dish to the oven until the bread crumbs are golden brown, 5-8 minutes.
8. 8Serve warm over cooked rice, if using.