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. 1Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook 3–4 minutes, until bright green and slightly tender. Drain in a colander and set aside.
2. 2In a large bowl, whisk together the condensed cream of chicken soup, sour cream, whole milk, garlic powder, onion powder, curry powder, and chicken bouillon until smooth. Fold in the cooked chicken breast and shredded cheddar, then gently fold in the broccoli until evenly distributed.
3. 3Transfer the mixture to a large skillet or wide shallow pan and spread into an even layer. Cook over medium heat 8–10 minutes, stirring occasionally, until heated through and beginning to bubble around the edges.
4. 4In a small bowl, mix the panko bread crumbs with the salted butter until the crumbs are moistened and clumped.
5. 5Sprinkle the butter-bread crumb mixture evenly over the chicken divan. Continue cooking over medium-high heat 5–7 minutes, until the bread crumbs are golden brown and crispy.
6. 6Divide the chicken divan evenly into 4 airtight containers while hot, allowing steam to escape for 2 minutes before sealing.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days. Reheat in a skillet over medium heat 5–6 minutes, stirring gently, until warmed through.